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.

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.

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

  • 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.

Adapted from Bon Appetit, December 1998
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.