10 Aug 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.

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Carrot Dip
carrot dip #3

 

I always love the carrot dressing served in Japanese restaurants and this recipe is a close duplicate.  An assortment of fresh vegetables taste great with this dip and can be kept on the table throughout the evening for everyone to snack.

 

Makes 2 cups

 

Ingredients:

6 carrots, peeled and chopped

½ cup low fat mayonnaise

2 tablespoons rice vinegar

¼ teaspoon Asian sesame oil

1 ½ tablespoon gluten-free soy sauce

2 tablespoons chopped ginger

½ teaspoon chopped garlic

pinch cayenne pepper

2 tablespoons chopped scallions

 

Equipment: Blender or food processor, medium bowl.

 

Place all ingredients in blender, and blend on high until mixture is smooth.

Pour into bowl and chill in refrigerator for at least one hour.  Can be prepared up to 24 hours before serving.

 

 

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