Veggie sticks are a must-have for home party. Is your go-to dip are spinach dip or onion dip from a soup mix? I like them too. But how about something unique that goes with all types of veggies? This Miso Mayo dip is so easy to make, yet so tasty.
Miso is Japanese name for fermented soy bean paste. A lot of Asian countries have similar condiments made from soy bean, fish, or other ingredients. Miso is high in protein, and rich in vitamin and minerals. It’s salty and packed with Umami. Miso is becoming a new popular ingredient in cooking scene these days here in US, you can find it in many local supermarkets.
There are so many miso available if you go to Japanese market. You can try different types and find your favorite. I like using dark, smooth textured miso, and for mayonnaise, I always use Kewpie Mayonnaise for this dip!
- Miso 2 Tbsp
- Kewpie Mayonnaise. 4 Tbsp
- Mix miso and mayo in a bowl until the paste is smooth.
- Eat with your choice of vegetable! Cucumber, radish, mini-tomato, celery, carrot, endive, cauliflower, broccoli, etc.
- If you make ahead or save leftover, spread plastic wrap directly on the dip with so the surface is not exposed to air. It will prevent from color change.
- You can change the amount easily. The ratio of miso:mayo is 1:2.