Wasabi Coconut Dip
This is a low-calorie dip and so refreshing and different from your usual ranch veggie dips. You can even serve this dip with grilled shrimp or pork or put it on a burger! If you don’t like it too “hot” put less wasabi in, but don’t leave it out. 🙂
1 package (8oz.) light cream cheese, softened
1 carton (8oz.) light sour cream
½ cup unsweetened coconut milk or light cream of coconut
1-2 Tbsp Namida® Wasabi paste made from Namida® 100% Pure Wasabi Powder
1 Tbsp grated fresh ginger
1 tsp finely shredded lime peel
3 Tbsp lime juice
1. In a medium mixing bowl beat the cream cheese with an electric mixer on medium speed for about 30 seconds.
2. Beat in the sour cream, coconut milk or cream of coconut, Namida® Wasabi paste, ginger, lime peel and lime juice until smooth.
3. Chill for at least an hour. It gets better if you leave it covered in the fridge overnight.
4. Serve with carrots, sugar snap peas, celery, peppers or any other vegetables you like!
Makes about 2½ cups