• Wasabi Ginger Dip Mix

    $5.00

    Zingy, but won't take your breath away.  No sushi needed, this is great as a dip for chips or veggies.  Mouth watering when used as a dipping sauce for sausages like Bratwurst or Kielbasa.

    Our Wasabi Ginger Dip Mix offers a fantastic new Pacific Rim taste with a moderate zing.  Fresh veggies, (pictured), come alive with this dip, as do chips, pretzels and crackers (pictured).  Serve with a semi-dry white wine like Riesling or seasonal ale to balance the wasabi heat.  Either combination will be a hit appetizer at your party.

    OTHER GREAT WAYS TO USE THIS DIP:

    Dipping Sauce: 

    Wasabi Ginger Dip offers a fantastic new Pacific Rim taste with a moderate zing.  Unbelievable as a dipping sauce for bratwurst sausage or kielbasa (pictured). Grill sausage and slice, or just sauté until slices are nicely browned.  No crock pot needed to keep sausages warm.  They won’t last long enough to get cold.

    Rub & Glaze:  Use as a rub on baked or grilled Wasabi Ginger Chicken or your favorite fish.  Dollop prepared dip on chicken before baking for Wasabi Ginger Glazed Chicken.  It makes a truly tasty glaze.

    Wasabi Ginger Goat Cheese Canapés:

     On Cucumber Rounds:  For a completely unique appetizer, mix wasabi ginger with soft fresh goat cheese, olive oil and a little milk, then pipe onto cucumber rounds (pictured).  The tangy taste of goat cheese pairs well with the heat of wasabi and the fresh taste of ginger. See RECIPES for directions.   This makes a lovely, original party appetizer.

    With Salmon:  For a lovely different take on salmon appetizers, place pieces of cold smoked salmon on mini rye or pumpernickel bread slices, then pipe wasabi ginger goat cheese on and garnish with snipped chives.

    Makes about 2 cups.

    No gluten.  No salt or preservatives added.

    Ingredients:  Wasabi powder, granulated garlic, granulated onion, ground ginger, sucralose.

    Allergen Info:  Some ingredients packaged on equipment that also packages peanuts and tree nuts.

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