Best 20 Ginger Dip Recipes

CARROT GINGER DRESSING AND DIP

Steps:

• Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.

TANGY GINGER DIP

Steps:

• In a small bowl, stir together the mayonnaise, soy sauce, vinegar, ginger, onion, and hot sauce. Chill until serving.

GINGER LIME DIP

Steps:

• In a small bowl, combine the sour cream, mayonnaise, honey, lime juice, lime zest and ginger. Cover and refrigerate until serving. Serve with melon.

GINGER CARROT DIP WITH CRUDITES

Steps:

• Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.

FRUIT SKEWERS WITH GINGER DIP

Steps:

• For dip, in a small bowl, beat cream cheese and sour cream until smooth. Beat in the lime juice, honey and ginger until smooth. Cover and refrigerate for at least 1 hour. , On eight 12-in. skewers, alternately thread the grapes, pineapple and apples. Serve immediately with dip.

FRESH FRUIT WITH GINGER DIP

Steps:

• Mix sour cream, preserves and ginger until well blended. Stir in cilantro. Place in small serving bowl.
• Arrange strawberries and melon balls on platter. Serve with dip.

GINGER & MINT DIP WITH FRUIT

Steps:

• In small bowl, mix dip ingredients with wire whisk until smooth. Cover; refrigerate at least 15 minutes to blend flavors.
• On each skewer, alternately thread 3 raspberries and 2 melon cubes. Serve with dip.

ORANGE-GINGER FRUIT DIP

Steps:

• In a small bowl, beat cream cheese until smooth. Beat in the marshmallow creme, orange zest and ginger. Cover and refrigerate until serving. Serve with fruit.

SPICY GINGER AND COCONUT EDAMAME DIP

Steps:

• Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.
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GINGER DIP WITH APPLES AND PEARS

Steps:

• Beat cream cheese, yogurt, honey and gingerroot in medium bowl with spoon until creamy. Fold in pineapple. Cover and refrigerate about 1 hour to blend flavors.
• Mix orange juice and water. Slice pears and apples. Dip pears and apples in orange juice mixture; drain.
• Sprinkle almonds over cream cheese mixture just before serving. Serve with pears and apples.

GINGER- SOY VEGETABLE DIP

Steps:

• Blend all ingredients well; chill.
• Serve with fresh vegetables for snacking.
• This will keep for several weeks in the refrigerator.
• If using fresh ginger, cut slices perpendicular to the direction of the fibers, then place chucks in a garlic press and crush.

GRILLED VEGGIE PLATTER WITH GINGER-MUSTARD DIP

Steps:

• Heat gas or charcoal grill. Cut zucchini in half crosswise, then cut each half lengthwise into 4 spears. Snap or cut off tough ends of asparagus spears. Cut bell pepper into 8 strips.
• In ungreased 15x10x1-inch pan, arrange zucchini, asparagus and bell pepper in single layer. Drizzle with oil. Shake pan to coat vegetables with oil.
• Place vegetables carefully in single layer on grill over medium heat. Cover grill; cook 1 to 2 minutes or until lightly charred. Turn vegetables; cook 1 to 2 minutes longer or until lightly charred and just beginning to soften. Remove from grill; cover and refrigerate 30 minutes or until serving time.
• Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.

GINGER PEANUT BUTTER DIP

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook onions, gingerroot and garlic in oil about 2 minutes, stirring frequently, until tender.
• Stir in remaining ingredients except vegetables. Cook about 2 minutes, stirring constantly, until hot.
• Serve hot dip with vegetables.

GINGER CHIMICHURRI DIP

Steps:

• Whisk sour cream, olive oil, vinegar, cilantro, parsley, shallot, garlic, ginger together in a bowl until well combined. Season with salt and pepper. Chill for 3 to 4 hours prior to serving to let flavors blend.

GINGER DIP

Steps:

• Mix all ingredients together by hand and let sit overnight in the fridge.
• Serve with celery sticks, jicima, cucumbers, carrots and other veggies of your choice.

GINGER-CINNAMON FRUIT DIP

Steps:

• In a small bowl, combine the yogurt, cream cheese, ginger and cinnamon until blended.
• Cover and refrigerate for at least 1 hour.
• Serve with fruit.

LAYERED GINGER CHICKEN DIP

Steps:

• For the sauce: Combine the water, brown sugar, and cornstarch in a saucepan and mix well.
• Cook over medium heat until the brown sugar and cornstarch dissolve, stirring frequently.
• Stir in the catsup, vinegar, Worcestershire sauce, and Tabasco sauce; simmer until thickened, stirring frequently.
• Let stand until cool.
• For the chicken layer: Combine the chicken,carrots,peanuts, and green onions in a bowl and mix well.
• Stir in the soy sauce,cilantro,gingerroot,sesame oil, and garlic.
• Chill, covered, in the refrigerator.
• For the cheese layer: Beat the cream cheese with the milk until light and fluffy, scraping the bowl occasionally.
• To assemble: Spread the cream cheese mixture over the bottom of a flat 12 inch plate.
• Spread with the chicken mixture.
• Drizzle the sauce from a spoon over the chicken layer in a decorative pattern.
• Chill, covered, until serving time.
• Serve with rice crackers.

POLENTA FRIES WITH SESAME-GINGER YOGURT DIP

Steps:

• Square off the sides of the polenta. Cut the rectangle into about 45 sticks (2 inches by 1/4 inch by 1/4 inch). Add the flour to a shallow baking dish or pie plate. Dredge the polenta sticks in the flour and shake off the excess.
• Heat the canola oil in a large nonstick skillet over medium heat. Line a baking sheet with paper towel.
• Cook the polenta fries in batches until golden brown on each side, 3 to 4 minutes. Remove to the prepared baking sheet to drain. Season with salt and pepper while hot.
• Serve with Sesame-Ginger Yogurt Dip alongside.
• Combine the yogurt, za'atar, ginger and lime zest and juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.

GINGER GARLIC DIP

Steps:

• Mix all ingredients well. Chill and serve with vegetables.

GINGER DIP WITH APPLES AND PEARS

Steps:

• Beat cream cheese, yogurt, honey and gingerroot in medium bowl with spoon until creamy. Fold in pineapple. Cover and refrigerate about 1 hour to blend flavors.
• Mix orange juice and water. Slice pears and apples. Dip pears and apples in orange juice mixture; drain.
• Sprinkle almonds over cream cheese mixture just before serving. Serve with pears and apples.