Day 49: Asian-Style Dip with Fresh Vegetables
This dip is easy to make. And fast. And it's good. And yet ... I wouldn't make it again.
"This is different," was the consensus reaction. There are times when 'different' means GOOD and others when different means, HMMM. This was a Hmmm.
That said, for anyone who likes sesame seeds, it might be a good choice. If one thing makes this dip stand out, it is the nutty toasted sesame seeds - don't be tempted to leave them out.
ASIAN-STYLE DIP with FRESH VEGETABLES
Active time: 15 minutes
Time to table: 15 minutes
Dip makes 1 cup
2 tablespoons sesame seeds
1/2 cup low-fat mayonnaise
1/4 cup non-fat yogurt (the original recipe suggested sour cream)
1 tablespoon fresh ginger (from a jar)
1 teaspoon chili paste (cayenne might be good substitute)
1 teaspoon Dijon or other good mustard
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil (maybe 2 teaspoons would be better? even 1?)
1 teaspoon sugar
Salt & pepper to taste
Fresh cucumber, carrots, grape tomatoes
Toast sesame seeds in a small skillet on MEDIUM heat, stirring occasionally, until browning and fragrant.(See ALANNA's TIPS.) Mix remaining ingredients in a bowl with a wooden spoon. Season to taste with salt and pepper. Add sesame seeds. Refrigerate until ready to serve. Clean vegetables and serve.
NUTRITION ESTIMATE
Per tablespoon of dressing: 40 Cal (80% from Fat, 4% from Protein, 16% from Carb); 0 g Protein; 4 g Tot Fat; 0 g Sat Fat; 2 g Carb; 0 g Fiber; 2 mg Calcium; 0 mg Iron; 182 mg Sodium; 3 mg Cholesterol, Weight Watchers 1 point
ALANNA's TIPS
SOURCE
Adapted from Bon Appetit, December 1998
"This is different," was the consensus reaction. There are times when 'different' means GOOD and others when different means, HMMM. This was a Hmmm.
That said, for anyone who likes sesame seeds, it might be a good choice. If one thing makes this dip stand out, it is the nutty toasted sesame seeds - don't be tempted to leave them out.
ASIAN-STYLE DIP with FRESH VEGETABLES
Active time: 15 minutes
Time to table: 15 minutes
Dip makes 1 cup
2 tablespoons sesame seeds
1/2 cup low-fat mayonnaise
1/4 cup non-fat yogurt (the original recipe suggested sour cream)
1 tablespoon fresh ginger (from a jar)
1 teaspoon chili paste (cayenne might be good substitute)
1 teaspoon Dijon or other good mustard
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil (maybe 2 teaspoons would be better? even 1?)
1 teaspoon sugar
Salt & pepper to taste
Fresh cucumber, carrots, grape tomatoes
Toast sesame seeds in a small skillet on MEDIUM heat, stirring occasionally, until browning and fragrant.(See ALANNA's TIPS.) Mix remaining ingredients in a bowl with a wooden spoon. Season to taste with salt and pepper. Add sesame seeds. Refrigerate until ready to serve. Clean vegetables and serve.
NUTRITION ESTIMATE
Per tablespoon of dressing: 40 Cal (80% from Fat, 4% from Protein, 16% from Carb); 0 g Protein; 4 g Tot Fat; 0 g Sat Fat; 2 g Carb; 0 g Fiber; 2 mg Calcium; 0 mg Iron; 182 mg Sodium; 3 mg Cholesterol, Weight Watchers 1 point
ALANNA's TIPS
- Dry toasting sesame seeds is easy but once they begin to brown, they go fast. So keep careful watch so you don't end up with blackened crisps.
- The original recipe included 2 tablespoons of fresh chopped basil - I had none on hand and couldn't imagine the flavor combination. But basil might improve the dip's color which is a dull soy-brown -- it might take on an especially nice green cast if mixed in a blender.
SOURCE
Adapted from Bon Appetit, December 1998
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna