Carrot ginger dip pairs well with crisp summer vegetables, endive and cherry tomato halves. The dip stays fresh and flavorful even through summer heat at your buffet or picnic table. Prepare the stuffed vegetables up to one day ahead of your gathering and store covered in the fridge.
Ingredients: 1 pound carrots 2 tablespoons orange juice 1 tablespoon mayonnaise 1 teaspoon grated ginger 1 teaspoon soy sauce 1 teaspoon toasted sesame oil 1 teaspoon chive salt and pepper to taste
Chop the carrots into 1/2 inch coins. Transfer the carrots to a cooking pot and cover with water. Cook for 20 minutes until soft. Puree the carrots in a food processor when cool enough to handle.
Add the rest of the ingredients and puree until smooth. Cool the dip in the fridge before use. Serve on crisp escarole hearts or stuffed inside vegetables.
