Crudités with Carrot-Ginger Dip


Crudités with Carrot-Ginger Dip

This dip was inspired by the carrot-ginger salad dressing often served at Japanese restaurants. The fresh, tangy flavor and slightly crunchy mouthfeel make a nice change from creamy dips.


Ingredients Directions

1/2 pound carrots (about 3 medium), peeled
2 tablespoons chopped fresh ginger
1/4 cup chopped shallot (about 1 large)
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons soy sauce
1/4 cup peanut oil

Cut the carrots into 1-inch pieces and pulse in a food processor until finely ground but not quite puréed. Add the ginger, shallot, vinegar, sesame oil, and soy sauce and pulse until the ginger and shallot are minced and combined with the carrots.

With the food processor on, pour in the peanut oil in a stream. Continue to process a few seconds more to make sure all ingredients are thoroughly combined.

Transfer the mixture to a fine-meshed sieve set over a bowl and let drain for 30 to 45 minutes or until no more liquid is coming through the sieve.

Serve with crudités. (For tips on how to prepare them, go here.) Makes about 1 1/2 cups of dip.

Make-Ahead Factor

The dip can be made 2 days ahead and kept covered and refrigerated. Take it out of the refrigerator 30 minutes before serving; the flavors are best when the dip is not overly chilled.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.