Jazz up your next vegetable tray with Creamy Miso-Yogurt Dipping Sauce!
Our miso dip recipe goes way beyond the usual ranch dressing and is perfect with all sorts of dippers—veggies, chicken strips, wings, and all the chips you can pile beside it.
Store-bought dips and dressings are fine in a pinch, but if you want to serve something unique and delicious, then this miso dip is for you. It’s creamy, nutty, and savory with a hint of sweetness, and the gochujang adds a lively dash of flavor that makes this dip oh-so munchable.
The combination of miso, cashews, and Greek yogurt in this vegetarian miso dip means there’s a healthy mix of fats and protein on your veggie tray too. Just a few ingredients in the food processor or blender and you’ve got a tasty dip for grilled or air-fried chicken tenders too.
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What is Miso?
Miso is a fermented paste made from soybeans. It comes in sweet (white or yellow) or dark (brown or red) varieties and can range from super-smooth to chunky. In this recipe, we use smooth white (tan) miso, which has an earthy flavor and a touch of sweetness.
Miso is also a nutritional boost, loaded with all the essential amino acids and a good source of vitamin B-12. It is high in antioxidants and probiotics too so it can also benefit digestive health along with the yogurt.
Where to Buy Miso Paste?
If you’re not already familiar with this flavor powerhouse, look for white miso paste in the international (or Asian) section of larger grocery stores or in the condiment aisle at health food stores like Whole Foods. If you can’t find it there, your local Asian market is sure to have it or you can also order miso online.
7 Creative Ways to Use Miso Paste in Recipes
- Stir into soups
- Whisk into salad dressings
- Swirl into savory pan sauces and stews
- Combine with butter for topping grilled vegetables, baked potatoes, or stir-fry
- Mix into any party dip
- Glaze pan-seared fish
- Mash into Skillet Roasted Cauliflower
Tips for Building the Best Veggie Tray
A crudité platter, also known as a veggie tray, doesn’t have to be boring! Skip the dry baby carrots and celery sticks on pre-made rounds for a more colorful, tastier creation of your very own.
Follow these tips for serving the freshest, tastiest vegetables at your next gathering.
- Buy fresh, peak season vegetables no more than 2 days before you plan to serve them.
- Look for a variety of colors like rainbow carrots, purple or orange cauliflower, watermelon radishes, and deep crimson bell peppers.
- Prep the vegetables on the day, preferably only hours before you plan on serving them.
- Trim any brown spots or blemishes that make the vegetables appear unappetizing.
- Cut each vegetable to make it easy to eat—larger stalks of celery and large carrots should be trimmed and cut so that each stick is no more than 1/2-inch wide; broccoli and cauliflower florets trimmed to single bite-size pieces.
- Crisp the cut vegetables in an ice water bath for a few minutes so they look vibrant and plump.
- Arrange the cut vegetables on the plate or tray so that similar colors, like cucumber and celery, are separated by more vibrant colors of red tomatoes or bell pepper.
- Cover the tray tightly with plastic wrap until just moments before serving to prevent the cut edges from drying out or to keep the vegetables in place for transport, if needed.
Miso-yogurt dip pairs amazingly well with cucumbers, carrots, celery, broccoli, radishes, baby tomatoes, as well as jicama, kohlrabi, sugar snap peas, shaved beets, and fennel.
Recipe Step by Step (It’s so simple!)
- Pulse the cashews in a food processor to make a coarse paste.
- Puree the remaining ingredients with the cashew paste until smooth and creamy.
- Taste and adjust flavors as needed (see notes in recipe).
Recipe TIPS
- Make-ahead up to 3 days in advance. Allow to come to room temperature before serving for the best flavor.
- Thin with a small amount of water if the dip seems too thick and give it a good stir.
- Store leftover miso dip in an airtight container in the fridge for up to 1 week.
Recipe Variations
- Subsitute peanuts or almonds for the cashews.
- Make it nut-free and substitute tahini or toasted and salted sunflower seeds for the cashews.
- Make it gluten-free with gluten-free brand of gochujang and check the miso for any gluten (most don’t contain gluten, but some do)
- Make it vegan—substitute with vegan yogurt and maple syrup for the Greek yogurt and honey.Like your dip spicier? Add another teaspoon (or two) of gochujang.
- Love garlic? Add a wee bit more garlic, but be careful, this dip can quickly become too garlicky.
- Turn it into Miso Salad dressing—thin the dip with a tablespoon of water and use it to dress salad greens.
- Miso vegetable sauce—spoon it over hot, grilled or steamed vegetables and toss to coat.
- Sandwich spread—skip the mayo and use this as a savory spread on any style of sandwich.
- Toss with pasta salad for quick lunches.
More Appetizer and Dip Recipes You’ll Love
- Roasted Butternut Squash with Gochujang Yogurt & Pepitas
- Crab Cakes with Mango-Lime Cashew Sauce
- Caramelized Onion Dip
- Fresh Peach and Tomato Salsa
- Prosciutto-Wrapped Shrimp
- Rosemary Fingerling Potatoes with Gochujang Aioli
- The BEST Guacamole Recipe
Creamy Miso-Yogurt Dipping Sauce
Ingredients
- 1/2 cup roasted and salted cashews , or peanuts, or almonds
- 1/3 cup full-fat Greek yogurt
- 3 tablespoons white miso paste , can be pale yellow or darker beige
- 1 clove garlic
- 2 tablespoons rice vinegar
- 2 teaspoons honey , add one at a time, to taste
- 1 teaspoons gochujang , or 1/4 teaspoon crushed red pepper
- 1/2 teaspoon toasted sesame oil
Instructions
- Add cashews to a food processor and process for 1-2 minutes to make a coarse paste. Add the remaining ingredients (only add 1 teaspoon of honey to start) and process with the cashews, scraping the sides and corners of the processor bowl if needed, until smooth and creamy.
- Taste and adjust any of the ingredients as desired using this guide: miso = savory; yogurt or vinegar = tangy; gochujang = spicy heat; honey = sweet; sesame oil = toasted flavor. The flavor should be savory, tangy, and slightly sweet.
Notes
Recipe TIPS:
- Make-ahead up to 3 days in advance. Allow to come to room temperature before serving for the best flavor.
- Thin with a small amount of water if the dip seems too thick and give it a good stir.
- Store leftover miso dip in an airtight container in the fridge for up to 1 week.
Recipe Variations:
- Substitute peanuts or almonds for the cashews.
- Make it nut-free and substitute tahini or toasted and salted sunflower seeds for the cashews.
- Make it gluten-free with gluten-free brand of gochujang and check the miso for any gluten (most don’t contain gluten, but some do)
- Make it vegan—substitute with vegan yogurt and maple syrup for the Greek yogurt and honey.Like your dip spicier? Add another teaspoon (or two) of gochujang.
- Love garlic? Add a wee bit more garlic, but be careful, this dip can quickly become too garlicky.
- Turn it into Miso Salad dressing—thin the dip with a tablespoon of water and use it to dress salad greens.
- Miso vegetable sauce—spoon it over hot, grilled or steamed vegetables and toss to coat.
- Sandwich spread—skip the mayo and use this as a savory spread on any style of sandwich.
- Toss with pasta salad for quick lunches.
Joy says
Just took this to an office potluck and it was a hit!
John / Kitchen Riffs says
This looks great — SO much flavor. Great for parties. Or dinner. 🙂 Thanks!