I am happy to say that I have the most talented friends. They make the most amazing things and come up with the most creative ideas.
Case in point: Wasabi Dip!
I asked my friend where she came up with the idea and she said that she saw it in a magazine. I for one know that I can always find inspiration in a magazine. I am a hoarder of magazines. I have stacks and stacks of them all over the house and in my car too. I can’t seem to get rid of them no matter how hard I don’t try. Brooks, AKA the hubs, wants me to toss them in the trash because he is tired of tripping over them. I would never just throw them away!!!! Instead of keeping all them around he thought that maybe I should scan all the recipes and save them digitally. Tech savvy people and anyone born after 1970 knows that all the recipes of the world are digital already and you can just type in a few words in Google and get a recipe for just about anything. Problem with this is that I get my inspiration by looking at pages. I can get inspired from a furniture magazine. Colors and texture inspire flavor and food combinations. I am visual so I need to be able to see something and hold it in my hands. If they are filed digitally, I won’t look at them and forget that they are there. Don’t get me near a waiting room because all the magazines will end up like Swiss cheese or just flat-out stolen! Yes, I am a magazine kleptomaniac and I’m not going to hide it. The problem is that I am running out of room/rooms and book shelves to store them.
Compromise is at hand! I have started paring down my magazine collection by tearing out the pages that I want to keep. Then I donate the rest of the magazine to the local schools for projects. Kids make all kinds of things from magazines!
So on to my plan of tearing out the pages. This has helped with some of the older issues but now I just need to schedule time to go back through those old issues while storing the new ones… I bet in a few weeks I will have 300 file folders with ripped out pages falling out of them.
Back to the bites! There are not very many Asian inspired dips around and most of the usual suspects (dips and appetizers) have cream cheese base in them. This is a great way to cool down the heat of the wasabi. I also like the idea of making these bite sized. Being that the holidays are right around the corner and time is getting short with all those parties and decorating and planning, I have also made this appetizer into a cheese ball since cheese balls are all the rage at Christmas parties.
You can serve these with rice crackers. I saw a recipe on how to make them from scratch and it is pretty labor intensive. From scratch is always the best because you know that is going into your food but sometimes you just don’t have 2 hours to make rice crackers. Thankfully they make rice crackers that have a minimal amount of preservatives. I use the Diamond brand artisan nut-thins because they are tasty and because I live in the middle of no-where-ville and that’s all my local grocery store has.
I have also made these with fried won-ton strips like in the picture. I tried to find those lo-mein noodles that Chow Mein makes to use as skewers but couldn’t find any. Not too sad about that because they are not very uniform in shape so they make me angry in terms of presentation. If you have a few minutes, make these easy won ton strips. They are quick and can also be made ahead of time and so you are not doing everything on the same day!
- 4 ounces cream cheese
- 3 tablespoons wasabi sauce (already mixed, not the powder)
- ¼ cup sesame seeds, toasted
- ¼ teaspoon ground ginger
- ½ teaspoon rice wine vinegar
- 1 teaspoon soy sauce
- 2 green onions, sliced
- Cheese ball:
- 12 ounces cream cheese
- 9 tablespoons wasabi sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons soy sauce
- ½ teaspoon ground ginger
- 10 won ton wrappers
- ⅔ cup canola oil
- *You can buy sesame seeds already toasted but they are very expensive. It is cheaper to just buy some sesame seeds and toast them yourself. Just throw in a dry pan and toast on low until they are fragrant. Cool and store in airtight container until ready to use.
- Mix cream cheese, wasabi sauce, and cream cheese.
- Chill mixture in refrigerator 20 minutes.
- Scoop mixture into bite-sized balls.
- Roll in toasted sesame seeds to coat.
- Refrigerate until ready to serve.
- Won ton Strips:
- Cut the won ton wrappers into 4 rectangles.
- Fry in cooking oil at 375 until light brown. This will only take a few seconds so don't walk away.
- Drain on paper towels.
- If you want to make the cheese ball, mix all the cheese ball ingredients together.
- Chill in refrigerator for 20 minutes.
- Roll in sesame seeds.
- Serve with rice crackers or won ton strips.