Ginger- Soy Vegetable Dip
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.
- Ready In:
- 1 1⁄2 cups low-fat mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon garlic, crushed
- 1 1⁄2 teaspoons dried ginger (or 2 tsp fresh ginger, minced)
- Blend all ingredients well; chill.
- Serve with fresh vegetables for snacking.
- This will keep for several weeks in the refrigerator.
- If using fresh ginger, cut slices perpendicular to the direction of the fibers, then place chucks in a garlic press and crush.
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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.Reply
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!Reply
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