Ginger- Soy Vegetable Dip

Total Time
Prep 5 mins
Cook 0 mins

One of my mom's recipes - my sister and I used to request this as a snack all the time; actually, that used to be the only way I would eat my vegetables.


  1. Blend all ingredients well; chill.
  2. Serve with fresh vegetables for snacking.
  3. This will keep for several weeks in the refrigerator.
  4. If using fresh ginger, cut slices perpendicular to the direction of the fibers, then place chucks in a garlic press and crush.
Most Helpful

I guess this just wasn't the type of recipe people around here would go for... it was really easy to make, but some people said it was too watery or that it tasted "so-so." It can't have been underseasoned because I think I used less mayonnaise but kept the other ingredients the same. Thanks for posting.

brokenburner June 27, 2008

I made this for Easter to go with Bunny Bread / Dip in Tummy! (163034). Everyone loved the dip especially with blanched asparagus! I used garlic and ginger from a jar and used extra ginger to finish the jar - more ginger is always good IMHO. It was wonderful to find a dip that my daughter who is severely allergic to milk could enjoy. Thanks!

Katie in Atlanta March 30, 2008

This is a really good dip. I used the ground ginger, and I used roasted and minced garlic from a jar. A true 5-minute recipe...nice!

Aunt Cookie July 08, 2006