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Martin Yan Recipe
This tasty dip is great for a number of different occasions. It's great for taking to parties and potlucks, can get your kids to eat their veggies, and can be made quickly for surprise guests.
Note: A variety of vegetables can be used in this recipe such as broccoli, cauliflower, celery, radishes or jicama.
Prep/Cook Time: 15 Minutes
Ingredients
Curry Soy Dip
- ½ cup mayonnaise
- 1 cup Greek yogurt
- 2 tablespoons sweet chili sauce
- 1½ tablespoons reduced sodium soy sauce
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- ½ teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- ½ pound (½ bunch) asparagus, tough ends trimmed
- 1 teaspoon salt
- 1 English cucumber
- ½ pound (2 cups) sugar snap peas, ends trimmed
- ½ pound (1½ cups) baby carrots
Directions
- Combine the dip ingredients in a medium bowl; mix well. Cover and refrigerate until ready to serve.
- In a large pot, parboil the asparagus with the salt in boiling water until tender-crisp, 2 to 3 minutes. Drain, rinse with cold water and drain again. Chill until ready to serve.
- Cut the cucumber into sticks about 3-inches long and ½-inch wide. Arrange all the vegetables on a serving platter. Serve with the chilled dip.