This dip was really tasty! It was different from a lot of the other dips that I’ve had. I love raw veggies, and this was a fun way to add some Asian flair to them.
Crudites with Asian-Style Dip
Bon Appétit December 1998
Yield: Makes 1 cup dip
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Assorted cut-up vegetables (such as carrots, red bell peppers, sugar snap peas, cucumbers and broccoli)
Combine first 11 ingredients in small bowl; whisk to blend. Season dip with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Place bowl with dip in center of platter. Surround with assorted vegetables and serve.
MacGourmet Rating: 4 Stars
