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    You are in: Home / Recipes / Ginger- Soy Vegetable Dip Recipe
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    Ginger- Soy Vegetable Dip

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 27, 2008

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 08, 2006

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2004

      Fantastic and fast! Tastes like a ginger sauce served at Thyphoon of Tokyo. The taste was a perfect blend for veggies. Might try it as a salad dressing.

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    Nutritional Facts for Ginger- Soy Vegetable Dip

    Serving Size: 1 (24 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 16.2
     
    Calories from Fat 1
    20%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 671.2 mg
    27%
    Total Carbohydrate 2.5 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.2 g
    1%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    low-fat mayonnaise

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