Ginger Lime Dip Recipes

FRUIT SKEWERS WITH GINGER DIP

Fruit Skewers with Ginger Dip image

"A friend shared this refreshing recipe with us and my husband and I thought it was simply delicious," writes Cindy Winter-Hartley from Apex, North Carolina. Laced with lime, ginger and honey, the creamy dip is great all year-round.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 8 skewers (1-1/2 cups dip).

Number Of Ingredients 8

Ingredients

2/3 cup reduced-fat spreadable strawberry cream cheese
2/3 cup reduced-fat sour cream
1/4 cup lime juice
3 tablespoons honey
1/2 teaspoon ground ginger
2 cups green grapes
2 cups fresh or canned unsweetened pineapple chunks
2 large red apples, cut into 1-inch pieces

Steps:

For dip, in a small bowl, beat cream cheese and sour cream until smooth. Beat in the lime juice, honey and ginger until smooth. Cover and refrigerate for at least 1 hour. , On eight 12-in. skewers, alternately thread the grapes, pineapple and apples. Serve immediately with dip.

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 104mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

GINGER LIME DIP

Ginger Lime Dip image

"This creamy snack is tangy and refreshing," remarks field editor Shirley Glaab of Hattiesburg, Mississippi. "It's a fun alternative to sweet fruit dips."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 1 cup.

Number Of Ingredients 7

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon grated lime zest
1/4 teaspoon ground ginger
Cantaloupe and honeydew slices

Steps:

In a small bowl, combine the sour cream, mayonnaise, honey, lime juice, lime zest and ginger. Cover and refrigerate until serving. Serve with melon.

Nutrition Facts :

SPICY GINGER AND COCONUT EDAMAME DIP

Spicy Ginger and Coconut Edamame Dip image

The big flavor in this bright dip comes from spicy Sriracha, fresh ginger and coconut.

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

Kosher salt
One 12-ounce bag frozen shelled edamame, thawed
3/4 cup lite coconut milk
1 whole scallion, coarsely chopped
2 teaspoons grated peeled fresh ginger
1 tablespoon fresh lime juice
4 to 6 teaspoons Sriracha, plus more for serving
Rice crackers, for dipping
Snow peas, radishes, cucumber slices and carrot sticks, for dipping

Steps:

Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.
Copyright 2012 Television Food Network, G.P. All rights reserved.

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