Savory Ginger-Scallion Water Chestnut Dip

1. 1
   prep · ~5 min

   Drain and chop the water chestnuts.

   1.Open the can of water chestnuts and drain the liquid completely.

   2.Rinse the water chestnuts briefly under cold water and pat dry with a paper towel.

   3.Finely chop the water chestnuts into small, even pieces about the size of a lentil.
2. 2
   prep · ~5 min

   Slice the scallions and grate the ginger.

   1.Trim the root ends from the scallions.

   2.Slice the scallions very finely, using both the white and green parts.

   3.Peel the ginger with a spoon and finely grate it using a microplane or the smallest holes on a box grater.

   TIPGrating the ginger releases its juice and ensures it blends evenly into the dip without any fibrous bits.
3. 3
   mix · ~2 min

   Soften the cream cheese.

   Place the softened cream cheese in a medium mixing bowl. Beat it with a spatula until it is smooth, creamy, and there are no lumps.

4. 4
   mix · ~3 min

   Combine all ingredients into the dip.

   1.Add the chopped water chestnuts, sliced scallions, and grated ginger to the cream cheese.

   2.Pour in the soy sauce, rice vinegar, and sesame oil.

   3.Add a pinch of salt and a pinch of black pepper.

   4.Fold everything together with the spatula until all ingredients are evenly distributed.

   TIPFold gently to keep the water chestnuts crunchy. Over-mixing can break them down and make the dip pasty.
5. 5
   rest · ~30 min

   Chill the dip before serving.

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors of ginger, scallion, and sesame to meld together.

   TIPThis dip tastes even better the next day. Make it ahead of time for easy entertaining.
6. 6
   serve · ~1 min

   Give it a final stir and serve.

   Remove the dip from the refrigerator and give it a quick stir. Transfer to a serving bowl and serve chilled or at room temperature with crackers, toasted baguette slices, or crudités.

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