Green Tea Dip Recipes

10 BEST WAYS TO COOK WITH GREEN TEA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a green tea recipe in 30 minutes or less!

GREEN TEA DIP

Steps:

• Place tea bags in a heatproof glass or ceramic container that holds more than 1 cup.
• Bring 1 cup of water to a not-quite boil and remove from heat immediately. (Water that has come to a boil should be cooled for about 1 minute before using.)
• Pour water over tea bags and allow the tea to steep for 3 to 5 minutes.
• Remove tea bags, squeeze out liquid and discard.
• Allow tea to cool to room temperature.
• If not using immediately, refrigerate (covered) until ready to use. (Depending on the temperature of the room, tea left standing eventually will develop mold.)
• Allow refrigerated tea to come to room temperature before using.
• Place cheese and minced herb in a blender and mix on medium-high speed to blend thoroughly.
• Continue blending until mixture is smooth.
• Gradually add small amounts of the tea concentrate until the mixture is spreadable, as desired.
• Transfer the tea-cream cheese mixture to a covered container and refrigerate for at least an hour to allow flavors to meld.
• Bring mixture back to room temperature before using, either as a spread for toasted bagels or bread at breakfast; as a spread for crackers, sandwiches or wraps; or as a dip for vegetable crudites and toasted tortilla chips.

MATCHA GREEN TEA DIPPING SAUCE

Steps:

• In a small bowl mix the matcha with warm milk until it's smooth.
• Whisk in the mayonnaise and yogurt until smooth; chill in the refrigerator until ready to serve.
• Note: Pure Matcha can be purchased at your Japanese grocer, or online.
• It is important that the milk is warm in order to dissolve the Matcha powder.

GREEN TEA NOODLES WITH GOCHUJANG DIPPING SAUCE

Steps:

• Make the dashi:
• Bring anchovies, konbu, garlic, and 1 1/2 cups water to a boil in a medium pot over medium-high, stirring occasionally. Reduce to a simmer, cover, and cook 7 minutes. Pour mixture through a fine-mesh sieve set over a large bowl; discard solids.
• Make the dipping sauce:
• Whisk gochujang, cucumber, radish, lime juice, ginger, soy sauce, sesame oil, sugar, and 1 cup dashi in a medium bowl until well combined. Chill until cold.
• To serve:
• Cook soba noodles in a large pot of boiling salted water, stirring occasionally, until noodles are cooked through but still chewy, 4-6 minutes. Drain and rinse with cold water immediately to stop the cooking process.
• Divide noodles among 2 plates or bowls. Garnish with cucumber matchsticks and Thai basil leaves. Serve with dipping sauce on the side.
• Do Ahead
• Dashi can be made up to 3 days in advance and refrigerated.