Oriental Dip

Can you guess what these little guys are? Slightly deformed chickpeas? Some kind of overly healthy trendy new grain? Those little rocks you buy to fill up a vase when you don't want to put flowers in it? No, nein, nyet! They're water chestnuts, sillies! You know, those sort of tasteless but terrifically crunchy little things you find in some Chinese dishes? They are the defining factor of this delicious and healthy dip!

This is another childhood favorite that was served at lots of our parties when I was growing up. Dips were such a 70's thing, weren't they? So cool, uncomplicated and groovy! Before we became overly concerned with weight-loss as a nation (and yet we are inexplicably heavier) my mom always made this with full-fat mayo and sour cream--aah, the good old days. I've lightened it up and made it more waistline friendly and I really don't miss the full-fat version at all.  It's still great to serve at a party with cut up veggies but also equally great to have ready in the fridge when the snacking urge comes upon you. Adults love it, kids love it and you can whip it up in a snap and then everyone will love you!

Other than the water chestnuts, it's all made up of things you probably already have at home.


You just chop and mix and it's done!


Then, just get out some of your favorite veggies and you're good to go!


Oriental Dip

Serves at least 8-10 people, dependng on what else you are making
Prep Time: 10 minutes


  • 1/3 cup water chestnuts, drained and chopped
  • 1 cup light mayonnaise
  • 1 cup light sour cream
  • 1/2 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon soy sauce
  • 2 teaspoons parsley flakes

The Recipe

1. Mix all ingredients together and serve immediately with cut-up vegetables or chill in refrigerator in airtight container. Lasts about 4-5 days.



Print Friendly and PDF