Ginger Carrot Dip with Crudites |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
|
Does the idea of kids wolfing down their vegetables seem utterly improbable? This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you'll be delighted by the compulsive dipping and crunching that's bound to ensue when you put it out. Ingredients:
1/2 cup mayonnaise |
1 1/2 tablespoons seasoned rice vinegar |
1 tablespoon soy sauce |
1/4 teaspoon asian sesame oil |
5 medium carrots, coarsely chopped |
1/4 cup chopped peeled ginger |
2 scallions, coarsely chopped |
accompaniments: raw carrot, celery, and cucumber sticks; trimmed green beans and asparagus; broccoli and cauliflower florets; or any other vegetables in season |
Directions:
1. Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.
2. Cooks' note: Dip can be chilled up to 1 day.
|
|