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.
Cooks' note:
Dip can be chilled up to 1 day.
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
Preparation
Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.
