Creamy Asian Dip

You can make this party-pleasing dip a day ahead and store it in the refrigerator. Serve it with boiled shrimp or an assortment of vegetables, such as blanched sugar snap peas, bell pepper strips, carrot sticks, cucumber slices, and broccoli florets.

Yield: prep: 11 minutes, cook: 4 minutes, other: 1 hour, 8 servings (serving size: 2 tablespoons)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 81
  • Fat: 7.5g
  • Saturated fat: 1.8g
  • Protein: 0.8g
  • Carbohydrate: 2.7g
  • Cholesterol: 9mg
  • Iron: 0.2mg
  • Sodium: 295mg
  • Calories from fat: 83%
  • Fiber: 0.2g
  • Calcium: 16mg


  • 1/2 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream (such as Breakstone's)
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame seeds, toasted
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons sesame oil
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Combine all ingredients in a small bowl; stir well. Cover and chill at least 1 hour.
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