2000s Recipes + Menus

Ginger Carrot Dip with Crudités

Makesabout 2 1/2 cups dip
  • Active time:15 min
  • Start to fnish:1 1/4 hr
August 2007
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.
  • 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
  • Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.
Cooks’ note: Dip can be chilled up to 1 day.
Subscribe to Gourmet