Miso Aioli Dip

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Serves 12 (serving size: about 1 tablespoon)


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2 tablespoons white miso paste
1 teaspoon lemon juice
1/2 teaspoon lower-sodium soy sauce
1/2 teaspoon Sriracha
1/8 teaspoon sugar
1 large pasteurized egg yolk
1 small garlic clove
1/4 cup extra-virgin olive oil
1/4 cup canola oil
Fresh crudités


Combine white miso paste, lemon juice, soy sauce, Sriracha, sugar, egg yolk, and garlic clove in a blender. Blend until combined. Combine olive oil and canola oil in a 1-cup glass measure. With blender on, slowly drizzle oil mixture into blender; process for 2 minutes. Serve with a variety of fresh crudités.

Created date

December 2014

Nutritional Information

Calories 91
Fat 9.6 g
Satfat 1.1 g
Sodium 138 mg