1 ¼ cups (300 mL) peeled and cooked carrots
¼ cup (50 mL) finely chopped Spanish onion
1 inch piece (2.5 cm) fresh ginger, grated
½ cup (125 mL) Japanese light soy sauce
½ cup (125 mL) rice vinegar
1/2 cup (125 mL) canola or safflower oil

Place all the ingredients in a blender and purée them until the mixture is smooth. Adjust the ginger, soy sauce, and vinegar to taste.

Cover and chill the dip until it’s needed, up to 24 hours. Serve it with cherry tomatoes, sliced cucumber, and celery.

Serve with a crisp, dry white with herbal notes to complement the flavors in fresh vegetables.

Yield: 4 to 6 servings

Adapted from Orgasmic Appetizers and Matching Wines by Shari Darling (Whitecap, 2008). Reprinted with permission. All rights reserved.