Veggies and dip is a classic and this dip might just be yummy and fun enough to entice your family to consume a lot of fresh vegetables! And be sure to try our Around the Ranch Dip. We bet nobody will miss the dairy!
Carrot and celery sticks are the all-time favorites, but try broccoli, cauliflower, snap peas, bell pepper slices, cherry tomatoes, jicama slices, zucchini or yellow squash slices, cucumber logs, baby corns, radishes, button mushrooms, olives or even boiled baby potatoes. Croutons also make fun dippers. Need a shortcut? Many grocery stores have pre-cut veggies in the produce area, or you can buy sliced veggies on any salad bar.
As written, this recipe is vegan, nut-free and gluten-free. Need to find toasted sesame oil? It’s usually with the other cooking oils, but occasionally it’s in the Asian foods area. Soynut butter is located in the same section as peanut butter and jelly, or the natural foods aisle.
- 1 cup soynut butter (we used I.M. Healthy)
- 2 Tbs. soy sauce (we used Bragg's Liquid Aminos)
- 1 Tbs. toasted sesame oil
- 1 Tbs. lemon juice
- 1 Tbs. yellow mustard
- 2 tsp. ginger powder
- 1 tsp. garlic powder
- up to 1 tsp. sriracha (optional, to taste - this is spicy!)
- up to 1/4 cup water, to thin dip to desired smoothness
- Add soynut butter, soy sauce, sesame oil, lemon juice, mustard, ginger powder, garlic powder, sriracha and up to 1/4 cup water (add water a few tablespoons at a time, and mix in more as needed) to a blender or food processor.
- Process until very smooth and silky. Add more water as desired for a thinner, smoother dip.
- Serve with fresh cut veggies of choice or crackers/chips. Also makes a tasty sandwich spread.
- Store in fridge.
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