Polynesian Ginger Dip
Polynesian Ginger Dip
Polynesian Ginger Dip
1 cup mayonnaise
1 cup sour cream
1/3 cup onion, finely chopped
¼ cup parsley, minced
1 can water chestnuts, finely chopped
4 tablespoons candied ginger, chopped, plus additional for garnish
2 cloves garlic, minced
1 tablespoon soy sauce
Combine all ingredients and refrigerate until ready to serve. Garnish top with additional chopped candied ginger.
Serve with fresh vegetables or potato chips.
Another Mink family holiday (not just Thanksgiving) tradition. I'm sure this will appeal to no one, but I can't imagine life without it!
It's very good with veggies, and especially with potato chips. We don't really have breakfast or lunch on Thanksgiving (saving room and kitchen space for dinner), but we have this out to graze on. It's a very old-fashioned recipe. It's kind of sweet and salty. Not unlike the more common onion dip, but much better in my opinion. Reaction from non-family members seems to be less enthusiastic. So I guess some of it is nostalgia. It's critical to make it at least a few hours ahead so flavors can meld. As usual, nowadays we increase all the flavorful ingredients for oomph.
Polynesian Ginger Dip
1 cup mayonnaise
1 cup sour cream
1/3 cup onion, finely chopped
¼ cup parsley, minced
1 can water chestnuts, finely chopped
4 tablespoons candied ginger, chopped, plus additional for garnish
2 cloves garlic, minced
1 tablespoon soy sauce
Combine all ingredients and refrigerate until ready to serve. Garnish top with additional chopped candied ginger.
Serve with fresh vegetables or potato chips.
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