For lovers of mushrooms, this Johnsonville recipe is a must! A recipe that is sure to please is made when Johnsonville Italian Sausage is combined with cream cheese, Parmesan cheese, lemon, and garlic. When hosting family and friends, these stuffed mushrooms make a lovely appetizer.
| Prep Time: | 7 mins |
| Total Time: | 7 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 1 cup mayonnaise
- 4 teaspoons soy sauce
- 1 teaspoon white vinegar
- 1 teaspoon ground ginger
- 2 tablespoons minced onion
- 1 dash habanero garlic hot pepper sauce
Instructions
- In a small bowl, stir together the mayonnaise, soy sauce, vinegar, ginger, onion, and hot sauce. Chill until serving.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 309 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I also used Hellman’s mayonnaise. I substituted 2 Tbsp of minced ginger for the dry spice. I used 2 tsps of Chili garlic sauce in place of the habanero sauce because I didn’t have any. I served it with roasted asparagus and sugar snap peas. Everyone loved the dip! I love it because it’s easy to make and can be served with veggies and/or chips.
This was a great change from tartar sauce! The only change was instead of using ground ginger I used a tablespoon of fresh grated ginger.
i thought this was very tasty.. i cut down the ginger to 3/4 tsp since i was worried that it may be overpowering, hence the bad review.. i left out the habanero garlic hot pepper sauce as i didn’t have any.. and i subbed 3/4 tsp onion powder for the fresh.. out of personal preference i doubled the soy sauce (low sodium) and the vinegar.. can’t wait to make this again.. ty for the recipe
This was a nice dipping sauce for chicken fingers and carrot and celery sticks. You’ll have to adjust the hot sauce to your taste, I added more to give it a little zing. It has just a hint of Asian flavor from the soy sauce. It’s sort of a multi-purpose dip that would go with many things. Now that I’ve made it and tasted it, I could see it as a dip for fried shrimp, but not served as a dip for boiled shrimp.
This is excellent! I’m going to try it out with the tofu I’m about to make!
Most delicious! I used Greek yogart instead of mayo
This was really tasty. I left out the hot pepper sauce and added 1/2 teaspoon of sesame oil.
Big hit at the party on Saturday. Really did taste great with shrimp and veggies. I didn’t have a couple of the ingredients, so I had to improvise, but it was fabulous. Everyone wants the recipe.
This is my all-time favorite dip for fresh veggies! It’s particularly delicious with carrots. I have to say though that I’ve never had it or made it with any kind of hot sauce, so you could leave that item out and would still taste wonderful!
This was fantastic! It’s not one to try if you don’t like ginger though. I didn’t have the sauce so I substituted white pepper instead.
This dip tasted terrible, I made it twice in a row and checked the freshness of my ingredients (everything was fresh). I asked others to try it and we all agreed that there was a lingering vile taste. I tried to fix it by adding garlic, more ginger and sour cream… don’t waste your time on this recipe. I don’t know how it got rated so high!
Last night I made this to serve with chicken pot stickers. Since I also made Green Thai Curry, I left out the hot sauce so I didn’t have too many hot things on one menu. I also used Hellman’s mayo. The sauce is fabulous. People were practically licking it out of the bowls.
Thought this was a really tasty dip with fresh veggies. Next time I might try half mayo and half sour cream. Yum!
This was a hit at work with veggies!