Tangy Ginger Dip Recipe - Allrecipes.com
Tangy Ginger Dip Recipe
  • READY IN 7 mins

Tangy Ginger Dip

Recipe by  

"This a great sauce for shrimp, chicken, or even some vegetables. It's spicy and delicious!"

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Original recipe makes 1 cup Change Servings
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  • PREP

    7 mins
  • READY IN

    7 mins

Directions

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

Most Helpful Positive Review
Oct 05, 2006

Last night I made this to serve with chicken pot stickers. Since I also made Green Thai Curry, I left out the hot sauce so I didn't have too many hot things on one menu. I also used Hellman's mayo. The sauce is fabulous. People were practically licking it out of the bowls.

 
Most Helpful Critical Review
Feb 05, 2007

This dip tasted terrible, I made it twice in a row and checked the freshness of my ingredients (everything was fresh). I asked others to try it and we all agreed that there was a lingering vile taste. I tried to fix it by adding garlic, more ginger and sour cream... don't waste your time on this recipe. I don't know how it got rated so high!

 

14 Ratings

Sep 30, 2005

This was a hit at work with veggies!

 
Apr 10, 2006

Thought this was a really tasty dip with fresh veggies. Next time I might try half mayo and half sour cream. Yum!

 
Nov 25, 2007

This was fantastic! It's not one to try if you don't like ginger though. I didn't have the sauce so I substituted white pepper instead.

 
Dec 21, 2010

Big hit at the party on Saturday. Really did taste great with shrimp and veggies. I didn't have a couple of the ingredients, so I had to improvise, but it was fabulous. Everyone wants the recipe.

 
Jan 04, 2010

This is my all-time favorite dip for fresh veggies! It's particularly delicious with carrots. I have to say though that I've never had it or made it with any kind of hot sauce, so you could leave that item out and would still taste wonderful!

 
Jul 21, 2014

This was a nice dipping sauce for chicken fingers and carrot and celery sticks. You'll have to adjust the hot sauce to your taste, I added more to give it a little zing. It has just a hint of Asian flavor from the soy sauce. It's sort of a multi-purpose dip that would go with many things. Now that I've made it and tasted it, I could see it as a dip for fried shrimp, but not served as a dip for boiled shrimp.

 

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Nutrition

  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 1.5 g
  • < 1%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 309 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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