Southern-Asian Fusion Dip

By “Southern”, I mean south of the Mason-Dixon Line, not southern Asia.  By “Fusion”, I mean let’s mix some soy sauce with some mayo.

This stuff is good and slightly addictive the way dip is supposed to be.  I adapted the recipe from Polynesian Dip, which I found on Tasty Kitchen.  I had to rename it though, because Polynesian kept reminding me of Chick-fil-A’s Polynesian sauce and this is nothing like that.

Here’s what you’ll need:

• 1 cup real Mayonnaise
• 1 cup sour cream
• 1/4 cup parsley, finely chopped
• 1/4 cups onion, finely chopped
• 1/4 – 1/2 cup water chestnuts, finely chopped
• 1 clove garlic, minced
• 1 Tbs. soy sauce
• dash of paprika

Mix all the ingredients together and let it chill for a few hours, if you’ve got the time.  Serve with veggies or potato chips.

I took this dip to a family reunion last weekend and everyone liked it.  It kept us from scarfing down Aunt Lois’s meatloaf before all the relatives showed up.