Prep 10 mins
Cook 2 hrs
I'm not sure where this originally came from. It's been turning up at family parties and holidays for as long as I can remember. Cooking time is chilling time.
- 1 cup mayonnaise
- 2 teaspoons soy sauce
- 1 teaspoon ginger powder
- 1 teaspoon white vinegar
- 1 teaspoon onion flakes
- Mix together.
- Chill and serve with raw fresh vegetables.
- Very good with celery, mushrooms, carrots and cauliflower.
- You may need to thin it with 2 tsp of milk after chilling.
Got the recipe from daughter, Marilyn. She uses 4 teaspoons Teriyaki sauce, not Soy - also 1-2 tablespoons finely chopped fresh onion, to taste. It tastes good with surimi sticks (imitation crab).
This dip wasn't bad, but the flavor was subtle. I made it to go with a side of raw veggies that I served with Pad Thai. I was hoping for something with an Asian note to go with the rest of the meal. The flavor here was much like other mayo/vinegar-based dips, I've tried - not noticeably Asian-inspired. However, with such a mild flavor, children would probably enjoy it.
Very tasty with sugar snap peas, and with cheese and crackers. Consistency great without adding any milk. Thanks for the posting.