Crudite Dip

Many crudite trays will be served over the upcoming holidays...the only outstanding difference between yours and the last party's offering, will likely be the dip in the center.

I don't know where this recipe came from.  It's in my notebook on a torn piece of paper - hand written.  That's the way I did it before the days of the Internet, while I'd watch a cooking show on PBS (the only cooking shows back in the day).  I've tried this recipe a couple of times, and people seem to love it.  So, if you are looking for a change from "Ranch Dip" in the middle of the crudite tray, this is a good one to try!  If you have leftover cooked carrots at Thanksgiving - throw a couple of cups in the Food Saver and freeze.  That will get you prepped for this dip!

CRUDITE DIP

INGREDIENTS:
2 cups cooked carrots
1 cup chopped shallot
2/3 cup fresh ginger (peeled and rough chopped)
7 ounces Rice Wine Vinegar (I used the seasoned kind - sweeter)
3 ounces Lite Soy Sauce
7 ounces Vegetable Oil

METHOD:
Put everything except the vegetable oil in the food processor and pulse until thoroughly combined.
Drizzle in vegetable oil through the chute to emulsify.

Serve as a crudite dip OR use on chicken or fish as a sauce, or even a marinade before cooking.  Delicious!

Now, that's how I wrote it down - so that's the way I made it the first time.  The second time, I was in a hurry, and I used a cup  of the vinegar and I didn't even measure the oil - I looked for the emulsification consistency I wanted.  It tasted fine.  Tweak to your taste is what I always say!

A cute way to serve dip on your crudite tray is to hollow out a vegetable (like a bell pepper) - stabilize the bottom so it doesn't wiggle - and fill it with your dip.  It's easy and, as Emeril says, it "kicks it up a notch".

Bon Appetit Y'all!!!