Asian Veggies And Dip Recipes

SWEET AND SOUR ASIAN DIP WITH WONTON CHIPS

Steps:

• Preheat the oven to 400°F, line the baking sheet with aluminium foil and lightly spray it with cooking oil.
• Cut each wonton wrapper into triangles. Place them in a single layer leaving some space between two.
• Lightly spray some oil on these and sprinkle some sea salt. Bake for total of 6-8 mins turning half way through until crispy and golden.
• Let them cool on pan for 5 mins and then transfer to a plate/cooling rack to cool further. Once cooled completely, store airtight until ready to use.
• In a mixing bowl, add the cream cheese, sour cream and sweet and sour sauce and mix till well combined.
• Next goes the veggies - green and red bell pepper, spring onions (green and white), carrots, cilantro and finally salt and pepper.
• If you like it spicy add the Sriracha sauce, you can skip this too but highly recommend it since it adds a hint of spice and garlic flavor to this dip. Mix till well combined.
• Creamy and delicious Sweet and Sour Asian Dip is ready. Wait no more, garnish with some sesame seeds and spring onion greens and serve it with these crispy Wonton Chips, Enjoy!!

ASIAN VEGGIES AND DIP

Steps:

• Mix mayonnaise, sour cream, soy sauce, wasabi, ginger, and sugar together. Spoon into a serving bowl and garnish with the green onion and drizzle with soy sauce. Serve with the fresh veggies for dipping.

LAYERED ASIAN DIP

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.

EASY ASIAN VEGGIE DIP

Steps:

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

CRUDITES WITH ASIAN-STYLE DIP

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.

ASIAN DIP AND VEGGIE PLATTER

Steps:

• For the dip: In a medium mixing bowl add mayonnaise, sour cream, rice vinegar, sesame oil, orange zest, orange juice, sugar, soy sauce, ginger, garlic, sesame seeds, salt and finely minced green onions. Whisk the ingredients well until smooth. Cover and refrigerate for two hours or overnight to allow the flavours to meld.
• Assemble the vegetable platter: Place the dip in a small to medium serving bowl on a large platter and sprinkle top of the dip with sesame seeds and sliced green onions. On the same day needed, cut the desired vegetables into finger size/bite size pieces as desired and arrange them on the platter around the dip. Cover and refrigerate the platter until needed (up to a few hours). Add the sesame crackers to the platter or to a separate bowl when ready to serve.

ORIENTAL VEGETABLE DIP

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.

THAI VEGGIE DIP

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.