Oriental Vegetable Dip Recipes

EASY ASIAN VEGGIE DIP

Easy Asian Veggie Dip image

Our Thai-inspired Easy Asian Veggie Dip calls for just two ingredients-and you probably already have both in the pantry.

Provided by My Food and Family

Categories Meal Recipes

Time 5m

Yield 1 serving

Number Of Ingredients 2

Ingredients

1 Tbsp. KRAFT Asian Toasted Sesame Dressing
1 tsp. creamy peanut butter

Steps:

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

Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 2 g

ORIENTAL VEGETABLE DIP

Oriental Vegetable Dip image

I'm not sure where this originally came from. It's been turning up at family parties and holidays for as long as I can remember. Cooking time is chilling time.

Provided by ShanH

Categories Low Protein

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 cup mayonnaise
2 teaspoons soy sauce
1 teaspoon ginger powder
1 teaspoon white vinegar
1 teaspoon onion flakes

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.

Nutrition Facts : Calories 93.7, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 234.2, Carbohydrate 6, Fiber 0.1, Sugar 1.6, Protein 0.4

HOMEMADE VEGETABLE DIP

Homemade Vegetable Dip image

This is always made when having a family party or gathering. Everyone always loves it and asks for the recipe! So much better than the store bought dips.

Provided by livie

Categories Cauliflower

Time 13m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
1 cup sour cream
1 tablespoon dried onion flakes
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon seasoning salt (Lawry's)
1/2 teaspoon garlic powder

Steps:

Mix all ingredients together till combined well. Cover and let chill in refrigerator at least 3 hours (overnight is best). Serve with fresh cut vegetables or potato chips.

Nutrition Facts : Calories 179.6, Fat 15.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 225.3, Carbohydrate 9.1, Fiber 0.1, Sugar 2.2, Protein 1.3

THAI VEGGIE DIP

Thai Veggie Dip image

This delicious dip is full of flavor, color and crunch, but not full of calories. There's mild sweetness from the honey with a bit of heat at the end from the pepper flakes. If spicy food is your thing, feel free to add an extra dash of pepper. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 12 servings (1/4 cup each).

Number Of Ingredients 13

Ingredients

3 tablespoons reduced-fat creamy peanut butter
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 cup reduced-fat sour cream
1 cup fat-free plain Greek yogurt
1 cup fresh baby spinach, chopped
1/2 cup sliced water chestnuts, chopped
1 small sweet red pepper, finely chopped
3 tablespoons finely chopped green onions
3 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1 teaspoon crushed red pepper flakes
Assorted fresh vegetables

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.

Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 99mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

LAYERED ASIAN DIP

Layered Asian Dip image

Guests are quick to dig into this delectable dip. With tender chunks of chicken and Asian seasoning, it's a nice switch from traditional taco dip. -Bonnie Mazur, Reedsburg, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 20 servings.

Number Of Ingredients 17

Ingredients

1 cup chopped cooked chicken breast
1/2 cup shredded carrot
1/4 cup chopped unsalted peanuts
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley
1 teaspoon toasted sesame seeds
3 tablespoons reduced-sodium soy sauce, divided
1 garlic clove, minced
1-1/2 teaspoons cornstarch
1/2 cup water
2 tablespoons brown sugar
2 tablespoons ketchup
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon cider vinegar
2 drops hot pepper sauce
1 package (8 ounces) reduced-fat cream cheese
Assorted rice crackers

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.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 165mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

EASY VEGETABLE DIP

Easy Vegetable Dip image

This dip is golden in color and looks great on a holiday buffet. Serve with any vegetable dippers.

Provided by Cindy Carnes

Categories Appetizers and Snacks Dips and Spreads Recipes

Time P1DT10m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
1 teaspoon curry powder
1 teaspoon crushed garlic
1 tablespoon tarragon vinegar
1 teaspoon grated onion
1 teaspoon prepared horseradish

Steps:

In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover, and chill overnight to allow the flavors to blend.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 1.2 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 158.4 mg, Sugar 0.4 g

LAYERED ASIAN DIP

Layered Asian Dip image

Use crispy wonton crackers to scoop up hearty helpings of a colorful, Oriental-inspired dip.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 2h55m

Yield 30

Number Of Ingredients 19

Ingredients

1 cup cubed cooked chicken
2/3 cup shredded carrots
1 tablespoon chopped fresh parsley
1 clove garlic, finely chopped
2 tablespoons soy sauce
1/4 teaspoon ground ginger
30 wonton skins (about 3 1/4-inch square)
Cooking spray
2 tablespoons packed brown sugar
2 teaspoons cornstarch
1/2 cup water
2 tablespoons ketchup
1 tablespoon rice wine vinegar
2 teaspoons Worcestershire sauce
4 drops red pepper sauce
2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel)
1 tablespoon milk
1/3 cup unsalted cashews, chopped
4 medium green onions, sliced (1/4 cup)

Steps:

In small bowl, mix topping ingredients. Cover and refrigerate 2 to 4 hours.
Meanwhile, heat oven to 400°F. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.
In 1-quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining sauce ingredients with wire whisk. Cook over medium heat about 5 minutes, stirring occasionally with wire whisk, until thick. Cool to room temperature, about 20 minutes.
In medium bowl, beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diameter. Just before serving, spoon topping over cheese; drizzle with sauce, and sprinkle with cashews and green onions. Serve with crisp wontons.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (2 Tablespoons Dip and 2 Crackers), Sodium 160 mg, Sugar 2 g, TransFat 0 g

MOM'S FAMOUS RAW VEGETABLE DIP

Mom's Famous Raw Vegetable Dip image

This is the veggie dip my mom always used to make for me, and now I've taken it over. It's always a big hit at parties. Serve with your favorite raw vegetables.

Provided by Araylia

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

1 cup sour cream
1 cup mayonnaise
2 teaspoons minced onion
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons seasoned salt

Steps:

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

Nutrition Facts : Calories 130.3 calories, Carbohydrate 1.2 g, Cholesterol 11.5 mg, Fat 13.9 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 200.6 mg, Sugar 0.2 g

EASY ASIAN DIPPING SAUCE

Easy Asian Dipping Sauce image

This easy dipping sauce tastes great with chicken balls, spring rolls, or dumplings.

Provided by gregoryz

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

Ingredients

½ cup soy sauce
½ cup rice wine vinegar
2 tablespoons honey
3 cloves minced garlic
2 tablespoons minced fresh ginger root
2 teaspoons sesame seeds
2 teaspoons sesame oil

Steps:

Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Nutrition Facts : Calories 28.1 calories, Carbohydrate 4.2 g, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 601.7 mg, Sugar 3.1 g

CRUDITES WITH ASIAN-STYLE DIP

Crudites with Asian-Style Dip image

Provided by Sally Gilmour

Categories Condiment/Spread Ginger Vegetable No-Cook Cocktail Party Vegetarian Mayonnaise Vinegar Spice Sour Cream Sesame Bon Appétit Japan

Yield Makes 1 cup dip

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Assorted cut-up vegetables (such as carrots, red bell peppers, sugar snap peas, cucumbers and broccoli)

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.

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