Ginger Carrot Dip

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I made this in the summer. It is....amazing. It feels weird to dip carrots into a carrot dip, but it is just one of the best dips I've ever had.MAKES ABOUT 2 1/2 CUPS DIP





  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons seasoned rice vinegar
  • 1 tablespoon soy sauce
  • 1/4 teaspoon Asian sesame oil
  • 5 medium carrots, coarsely chopped
  • 1/4 cup chopped peeled ginger
  • 2 scallions, coarsely chopped

ACCOMPANIMENTS:
raw carrot, celery, and cucumber sticks; trimmed green beans and asparagus; broccoli and cauliflower florets; or any other vegetables in season
Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.
COOKS’ NOTE: Dip can be chilled up to 1 day.

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