Ginger Carrot Dip with CruditesRoland Bello
Does the idea of kids wolfing down their vegetables seem utterly improbable? This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you'll be delighted by the compulsive dipping and crunching that's bound to ensue when you put it out.
Recipe information
Total Time
1 1/4 hr
Yield
Makes about 2 1D2 cups dip
Ingredients
1
/2 cup mayonnaise
1
1/2 tablespoons seasoned rice vinegar
1
tablespoon soy sauce
1
/4 teaspoon Asian sesame oil
5
medium carrots, coarsely chopped
1
/4 cup chopped peeled ginger
2
scallions, coarsely chopped
Accompaniments: raw carrot, celery, and cucumber sticks; trimmed green beans and asparagus; broccoli and cauliflower florets; or any other vegetables in season
Need to make a substitution?
Preparation
Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.