Thursday, September 20, 2007

Asian Carrot Dip

Asian Carrot Dip
Adapted from Gourmet Magazine, August 2007

Prep time: 5 minutes
Chill time: 1-24 hours

Makes: 2 cups

½ - ¾ c mayonnaise
1 ½ tbsp seasoned rice vinegar
1 tbsp soy sauce
¼ tsp Asian sesame oil
5 medium carrots, coarsely chopped
¼ cup fresh ginger, peeled & chopped
2 scallions (green onions) coarsely chopped

1. Puree everything in a blender (I used my food processor) for 2 minutes or until the mixture is almost smooth. Mine was a little mealy so I used a bit more than the ½ cup of mayo called for.

2. Transfer to a bowl, cover and chill for at least 1 hour. The magazine says it can be chilled for up to 1 day.

Use as a dip with raw veggies or try some on crusty bread, multigrain pita or – for South Beach Diet, Phase One, piled on endive leaves or in scooped out sweet red peppers.

Related links:

No comments: