Asian Sesame Crudite Dip Food

ASIAN DIP AND VEGGIE PLATTER

Steps:

• For the dip: In a medium mixing bowl add mayonnaise, sour cream, rice vinegar, sesame oil, orange zest, orange juice, sugar, soy sauce, ginger, garlic, sesame seeds, salt and finely minced green onions. Whisk the ingredients well until smooth. Cover and refrigerate for two hours or overnight to allow the flavours to meld.
• Assemble the vegetable platter: Place the dip in a small to medium serving bowl on a large platter and sprinkle top of the dip with sesame seeds and sliced green onions. On the same day needed, cut the desired vegetables into finger size/bite size pieces as desired and arrange them on the platter around the dip. Cover and refrigerate the platter until needed (up to a few hours). Add the sesame crackers to the platter or to a separate bowl when ready to serve.

EASY HUMMUS RECIPE WITH AN ASIAN TWIST

Steps:

• Combine all of the ingredients in a food processor and pulse until finely chopped. Scrape down sides as necessary Mixture will be a little chunky but can be easily smoothed with a spoon.
• Garnish with sesame seeds and green onions, if desired.
• Serve with crackers and vegetables.

GINGER CARROT DIP WITH CRUDITES

Steps:

• Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.

SESAME THAI CHICKEN DIP

Steps:

• Whisk together the soy sauce, sesame oil and garlic. Toss with the shredded chicken. Set aside.
• Spread cream cheese evenly on 10- to 12-inch serving plate or platter. Top with sweet Thai chili sauce, spinach, chicken, chives or green onions, and peanuts or sesame seeds.
• Serve right away or refrigerate 2-4 hours (any longer and the peanuts can soften and the spinach can get a bit wilty). Serve with rice crackers.

CRUDITE WITH CREAMY PARMESAN HERB DIP

Steps:

• In a medium bowl, whisk together the yogurt, sour cream, buttermilk, Parmesan, lemon juice, hot sauce, salt, and pepper. Fold in the fresh herbs with a rubber spatula. Cover and refrigerate 30 minutes and up to 1 day before serving to let the flavors meld together. Serve chilled with vegetable crudites and crackers arranged on a platter.

CARROT DIP RECIPE

Steps:

• Cook carrots: Cook carrots until very tender using one of the three methods listed below. Once cooked, allow to cool slightly so you can safely handle them.a. Roast: Preheat oven to 425 degrees Fahrenheit. Place a large sheet of aluminum foil on a baking sheet. Place carrots on top of foil and drizzle carrots with 2 tablespoons of water. Season with salt and pepper. Lift edges of aluminum foil up and over carrots to enclose and form a packet. Seal edges tightly closed. Transfer baking sheet to the oven and roast for 40-45 minutes, or until carrots are extremely tender. Remove from oven.b. Sauté: Roughly chop carrots into 1-inch pieces. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the carrots and season with salt and pepper. Cook, stirring occasionally, until carrots are very tender, about 13-15 minutes. Remove carrots from pan.c. Boil: Roughly chop carrots into 1-inch pieces. Bring a large pot of water to a boil. Season water generously with salt. Add the carrots and boil until very tender, about 13 minutes. Drain carrots.
• Optional for creamiest dip - cook chickpeas: While the carrots are cooking, cook the chickpeas. Place chickpeas in a medium saucepan and sprinkle with baking soda. Add enough water to cover the chickpeas by 2-inches of water. Bring the water to a boil over high heat. Boil for 18-20 minutes or until the chickpeas are very soft. (Note: Reduce heat as needed to maintain boil but prevent water from boiling over.) Transfer chickpeas to a fine-mesh strainer and drain. Rinse well with cool water. Discard excess chickpea skins that fell off during cooking process
• Start the dip: In a food processor or high speed blender, combine the tahini, miso, vinegar, garlic and ginger. Season with ¾ teaspoon salt. Process until the mixture is thick and creamy, stopping to scrape down the sides and bottom of the bowl as necessary.
• Add water: With the processor running, add in ¼ cup of ICE COLD water, 1 tablespoon at a time. Stop and scrape down the side of the bowl as necessary if the mixture seizes up on you. Blend until the mixture is smooth and thick.
• Add the carrots and chickpeas: Add the cooked carrots and chickpeas to the processor. Blend until the mixture is smooth, about 3 minutes.
• Add the sesame oil, mirin and honey. Continue to process until the mixture is very creamy and silky smooth, adding more ice water 1 tablespoon at a time if needed, until desired creaminess is achieved.
• Serve: Taste and adjust for seasoning with salt, pepper, honey and vinegar if desired. Transfer to a serving bowl and drizzle with a bit of sesame oil. Top with optional garnishes of your choice. Serve and enjoy!

EDAMAME & CHILLI DIP WITH CRUDITéS

Steps:

• Cook the soya beans in boiling salted water for 4 mins. Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers. The dip will keep covered in the fridge for up to 3 days.

GARLIC SESAME DIP

Steps:

• Sprinkle the bread cubes with water and squeeze well.
• Place bread, tahini and garlic in a processor and blend until smooth.
• Once smooth leave machine running and drizzle in oil until a thick paste is formed.
• Stir in fromage frais and lemon juice and place in serving bowl.
• Serve with olives, toasted pittas or vegetable crudités.
• for a lighter version replace 1/2 the olive oil with plain yoghurt.

CRUDITES WITH ASIAN-STYLE DIP

Steps:

• Combine first 11 ingredients in small bowl; whisk to blend. Season dip with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Place bowl with dip in center of platter. Surround with assorted vegetables and serve.