Oriental Vegetable Dip Food

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!

THAI VEGGIE DIP

Steps:

• In a large bowl, mix peanut butter, soy sauce and honey until blended. Stir in sour cream, yogurt, spinach, water chestnuts, pepper, green onions, cilantro, mint and pepper flakes. Refrigerate, covered, 1-2 hours. Serve with assorted vegetables.

ORIENTAL VEGETABLE DIP

Steps:

• Mix together.
• Chill and serve with raw fresh vegetables.
• Very good with celery, mushrooms, carrots and cauliflower.
• You may need to thin it with 2 tsp of milk after chilling.

EASY ASIAN VEGGIE DIP

Steps:

• Mix ingredients until well blended.
• Serve as a dipping sauce for fresh vegetables, such as cucumber slices, snow peas and baby carrots.

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.

MOM'S FAMOUS RAW VEGETABLE DIP

Steps:

• Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.

ORIENTAL VEGETABLES

Steps:

• In a cup, combine hoisin sauce, tomato sauce, stir-fry sauce, soy sauce, rice wine, and flour.
• In a wok, Heat oil and fry the garlic and the ginger.
• Add the vegetables and the mixture and simmer for 3 minutes
• Add the tofu and simmer for 1 minute.

LAYERED ORIENTAL DIP RECIPE

Steps:

• Place chopped chicken in a one gallon resealable plastic bag.
• Add in the carrot, cashews, onions, parsley, soy sauce, ginger and garlic.
• Seal and refrigerate for several hours to blend the flavors.
• Combine the cream cheese and milk in a mixing bowl.
• Beat until smooth and fluffy.
• Spread mixture over the bottom of a 12 inch serving platter or pie plate.
• Spoon the chicken mixture over the cream cheese.
• Drizzle with the sweet and sour sauce and serve with crackers.
• To make the sweet and sour sauce, combine the brown sugar and cornstarch in a small saucepan.
• Gradually stir in the remaining ingredients and heat over medium heat.
• Cook, stirring constantly, for about 5 minutes or until the sauce thickens.
• Cool, cover and refrigerate until ready to use.

VEGETABLE DIP

Steps:

• Combine sour cream and mayo and mix well.
• Add parsley flakes, seasoned salt, and garlic salt, and mix well.
• Add parmesan cheese, mix well.
• Refrigerate overnight (I only chill for an hour or so and it's great) and serve with fresh vegetables of your choice.

LAYERED ASIAN DIP

Steps:

• In a bowl, combine first six ingredients. Mix 2 tablespoons soy sauce and garlic; toss with chicken mixture. Refrigerate, covered, several hours., For sauce, in a small saucepan, mix cornstarch and water until smooth; stir in brown sugar, ketchup, Worcestershire sauce, vinegar and pepper sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Refrigerate, covered, until cold., To serve, mix cream cheese and remaining soy sauce until blended; transfer to a serving plate, spreading evenly. Top with chicken mixture. Drizzle with sauce. Serve with crackers.