Wasabi Dip with Crudités
Whether you’re watching football (I hear there’s an important game in a couple weeks), hosting an intimate gathering (perhaps a re-planned wedding; something small because of the pandemic), or you just want to take some Instagram-worthy food photos while you satisfy your urge to snack on something tasty, this Wasabi Dip with Crudités recipe is perfect.
The dip is made with just 4 simple ingredients: mayonnaise, San-J Tamari, wasabi paste, and sugar. Feel free to use egg-free mayonnaise, if needed, and you could swap the sugar for granulated Swerve or coconut sugar for a refined sugar-free option.
The flavor of this dip gives it a real “wow” factor – as does the presentation! Serve this with a colorful assortment of vegetables and cooked new potatoes and if you want to take it a step further, carve a bowl out of a purple cabbage to hold the dip.
How to Make a Cabbage Bowl:
- Simply cut a little bit off the bottom (enough to make it flat enough to not roll around), then cut a little bit off the top to make it flat so that it’s easier to work with.
- Next, poke a sharp knife into the center, about 1 inch from the edge, and begin carving a circle.
- You can then use a smaller knife (or a sharp enough grapefruit spoon) to cut small chunks out of the circle at a time until you get it deep enough for the dip.
- Use the excess cabbage you cut for another recipe – sauteed cabbage and veggies, in a salad, in coleslaw, in a curry, etc.
Gluten-Free Wasabi Dip with Crudités Recipe
- 1 cup mayonnaise
- 1 tablespoon San-J Organic Tamari
- 2 teaspoons wasabi paste
- 2 teaspoons sugar
- Assorted raw vegetables and cooked new potatoes
- Combine the mayonnaise, tamari, wasabi paste, and sugar and mix well. Cover and refrigerate for at least an hour or up to 24 hours.
- Serve with assorted vegetables for dipping.
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