Citrus Ginger Mayo Dip For Veggies

TANGY GINGER DIP



Tangy Ginger Dip image

This a great sauce for shrimp, chicken, or even some vegetables. It's spicy and delicious!

Recipe From allrecipes.com

Provided by BRITTANYBEHRENS

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 7m

Yield 8

Number Of Ingredients: 6

1 cup mayonnaise
4 teaspoons soy sauce
1 teaspoon white vinegar
1 teaspoon ground ginger
2 tablespoons minced onion
1 dash habanero garlic hot pepper sauce
Calories200.7 calories
Carbohydrate1.5 g
Cholesterol10.4 mg
Fat21.8 g
Fiber0.1 g
Protein0.5 g
SaturatedFat3.3 g
Sodium309.1 mg
Sugar0.5 g

Steps:

  • In a small bowl, stir together the mayonnaise, soy sauce, vinegar, ginger, onion, and hot sauce. Chill until serving.


CREAMY CITRUS MAYONNAISE



Creamy Citrus Mayonnaise image

An outstanding accompaniment to spring vegetables such as asparagus or steamed artichokes and fish. It's really good with chilled poached salmon.

Recipe From food.com

Provided by Molly53

Categories     Citrus

Time 5m

Yield 6 serving(s)

Number Of Ingredients: 4

3/4 cup mayonnaise
2 tablespoons frozen orange juice concentrate, thawed and undiluted
1 tablespoon lemon juice
1/2 teaspoon lemon pepper

Steps:

  • Combine all ingredients.
  • Mix well and chill at least two hours.


CITRUS-GINGER GRANITA



Citrus-Ginger Granita image

Simple and delicious. Drizzle with a bit of vanilla yogurt for a creamy touch.

Recipe From allrecipes.com

Provided by Jane Gambino

Categories     Desserts     Frozen Dessert Recipes

Time 6h15m

Yield 8

Number Of Ingredients: 6

¾ cup water
¾ cup white sugar
3 tablespoons grated fresh ginger
2 lemons, zested
2 limes, zested
5 cups orange juice
Calories145.3 calories
Carbohydrate35.7 g
Fat0.3 g
Fiber0.6 g
Protein1.2 g
Sodium2.7 mg
Sugar31.9 g

Steps:

  • Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
  • Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
  • Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.


GRILLED VEGGIE PLATTER WITH GINGER-MUSTARD DIP



Grilled Veggie Platter with Ginger-Mustard Dip image

Grill fresh vegetables, then chill and serve with an easy-to-make mustard dip for a deliciously different cold appetizer.

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 8

Number Of Ingredients: 8

1 small zucchini
8 fresh asparagus spears (about 3/4 lb)
1 medium red bell pepper
1 tablespoon olive or vegetable oil
1/2 cup mayonnaise or salad dressing
2 tablespoons honey mustard
2 teaspoons finely chopped gingerroot
1 clove garlic, finely chopped
Calories130
Carbohydrate3 g
Cholesterol5 mg
Fat2 1/2
Fiber0 g
Protein1 g
SaturatedFat2 g
ServingSize1 Serving
Sodium90 mg
Sugar2 g
TransFat0 g

Steps:

  • Heat gas or charcoal grill. Cut zucchini in half crosswise, then cut each half lengthwise into 4 spears. Snap or cut off tough ends of asparagus spears. Cut bell pepper into 8 strips.
  • In ungreased 15x10x1-inch pan, arrange zucchini, asparagus and bell pepper in single layer. Drizzle with oil. Shake pan to coat vegetables with oil.
  • Place vegetables carefully in single layer on grill over medium heat. Cover grill; cook 1 to 2 minutes or until lightly charred. Turn vegetables; cook 1 to 2 minutes longer or until lightly charred and just beginning to soften. Remove from grill; cover and refrigerate 30 minutes or until serving time.
  • Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.




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