- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons soy sauce
- 2 tablespoons chopped fresh basil
- 1 tablespoon oriental sesame oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon rice vinegar
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon sugar
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- Assorted cut-up vegetables (such as carrots, red bell peppers, sugar snap peas, cucumbers and broccoli)
- Combine first 11 ingredients in small bowl; whisk to blend. Season dip with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Place bowl with dip in center of platter. Surround with assorted vegetables and serve.