In addition to the dipping sauces, we also need a good cracker for dipping. Mitsuba’s Asian Rice Crackers are ideal for this, they are thin and crispy and give a nice crunchy bite. They are also low fat and therefore contain few calories, which is a nice bonus.
You may have seen the Mitsuba Wasabi and the Black Sesame rice crackers at the Albert Heijn. Recently, 2 new flavors have been added to the shelves: the Sea Salt cracker and the Teriyaki cracker. So plenty of variation options.
Tip: for people with a gluten allergy, a drink moment is sometimes difficult. Bitterballen, toast, cheese sticks, etc. are on the no-go list. But the Mitsuba Asian Rice Crackers and the 3 dips below are gluten-free, so enjoy unlimited!
Dip 1: mango coriander dip
This dip is nice and fresh and has a slightly spicy bite due to the red pepper
½ red pepper, without seeds
few sprigs of coriander
1 lime, squeezed
splash of water
Cut about ¼ part of the mango flesh into small cubes and put the rest in a food processor. Add the coriander, red pepper and lime juice and mix well. Add a splash of water to make the mixture less thick. Put the dip in a bowl and mix in the mango cubes and divide a few over the dip.
Dip 2: cashew dip
Solid dip of cashew nuts that is also nice and creamy because of the yogurt
170 gr cashew nuts, soaked in cold water for 15 minutes
Splash of olive oil or sunflower oil
A few sprigs of coriander
3 tablespoon yogurt
1 tablespoon soy sauce
splash of water
Drain the cashew nuts and put them in the food processor. Grind them finely and half way through add the soy sauce, oil and coriander. Also add a splash of water to make the mixture turn easier. Stir in the yogurt and serve the dip in a nice bowl and garnish with a few cashew nuts.
Dip3: edamame dip
This green dip of soybeans and avocado is wonderfully creamy and soft
100 gr unpeeled edamame beans (for sale at AH and the toko)
2 tablespoons yogurt
Place the avocado flesh in the food processor. Press out the beans contained in the edamame pods with your fingers and add them to the avocado. Squeeze in the lime and blend to a smooth green mixture. Stir in the yogurt and serve with a wedge of lime or some edamame beans.
Source: Leukerecepten by leukerecepten-nl.
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