For a tasty shishito pepper dipping sauce, this easy recipe will be your new favorite. It is thick and creamy with a nutty sesame crunch. The combination of sweet and salty goes well with the charred skins of blistered shishito peppers. We all know that foods always taste better with dip, right? That is the case here too when a simple appetizer becomes a bit addicting as you eat one after another.
It only takes 6 ingredients to make this easy Asian-inspired dip recipe. Cool sour cream is combined with toasted sesame oil, nutty sesame seeds, and tamari for a salty finish. A dash of garlic powder and honey for sweetness finishes it off. In the time it takes to char up some shishito peppers this dip is ready for dunking.
Ingredients for Dipping Sauce
This recipe is for a thick and creamy sesame dip with a bit of honey. The combination is sweet, salty, and nutty. The base for this dip is sour cream. It is not an aioli or mayo-based dipping sauce.
- SOUR CREAM - To get the thick and creamy texture. I suggest using the full-fat kind.
- TOASTED SESAME OIL & SESAME SEEDS - For the nutty flavors and a bit of crunchy texture.
- TAMARI - That salty kick & umami flavor from a gluten-free soy sauce.
- HONEY - For a sweet addition to offset some of the saltiness.
- GARLIC POWDER - A bit of pungent flavor that is mildly spicy.
If you do not have any sesame oil, you can use other items. To find out the best replacement, see my suggestions for SUBSTITUTES FOR SESAME OIL.
How to Make a Great Dip for Shishito Peppers
To start making this dip, add the sour cream to a medium-sized bowl. Next, add sesame oil and tamari. Whisk it to combine. The sauce will thin out a bit after adding the liquid ingredients. Next, whisk in the honey until combined and smooth. The sauce should be thick and a bit sticky at this point which is perfect.
Whisk Ingredients Together
For the last step sprinkle in the sesame seeds and the garlic powder. Once all the ingredients are in the bowl, whisk until incorporated. I like this dip at room temperature and not straight out of the refrigerator.
For a spicy dipping sauce, you can add hot sauce to this recipe. It will add a bit of heat to the soy dipping sauce. Here are suggested recipe changes for more great recipe ideas for shishito pepper dips:
- SPICY - add 1 teaspoon Siracha or Thai chili garlic sauce
- YOGURT - use greek yogurt instead of sour cream
- MAYO - use ½ mayo & ½ sour cream for an aioli dip
- SOY - use soy sauce instead of tamari, if eating gluten-free is not a concern for you
- MISO - use miso paste instead of soy sauce but add a few drops of water since miso is thicker
- GINGER - add ¼ teaspoon ginger powder
Dipping Sauce Should be Thick & Creamy
The dip should be very thick and a bit sticky. This is perfect and how you want this dipping sauce to be. If it was too thin it would not adhere to the shishito peppers. The texture of this sauce is just heavy enough to coat the peppers when you dip them in. That yummy goodness will not slide off. No mess here, just a fun & tasty snack.
How to Eat Shishito Peppers & Creamy Honey Sesame Dip
If you are wondering what to do with shishito peppers, this recipe is the best. Serve this dipping sauce with AIR FRYER SHISHITO PEPPERS. You can pan-fry them, grill them, or cook them in the oven too. However, my favorite way to char up some shishito peppers is by air frying them. You can eat shishito peppers raw but we prefer them roasted. You must try this quick recipe on how to cook them.
Can You Eat Shishito Pepper Seeds?
Since they are not hot, eating the seeds of shishito peppers is ok. There is no intense heat level and they are safe to eat. That is a bit different that when you eat jalapenos and the heat comes from the seeds and membranes. But keep in mind every once in awhile one will be hot. I am not sure why but learn more here to find out all you can about AIR FRYER SHISHITO PEPPERS.
When eating shishito peppers, hold them by the stem and dip them. Then eat everything but the stem. We like having an empty bowl on the side to discard the stems into.
Storing Leftover Dipping Sauce
This dip makes enough for a batch of shishito peppers that would feed about 4 people as an appetizer. If you want to make more or find you have leftovers, save it for later enjoyment. This dipping sauce stores well in an air-tight container. Store it in the refrigerator for up to a week. Once you want to enjoy it, whisk it up a bit and serve. Since this stores so well this dip is a great make-ahead recipe.
PIN FOR SAFEKEEPING & SHARING!
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Shishito Pepper Dipping Sauce
- ½ Cup sour cream
- ½ Tablespoon tamari
- ½ Tablespoon toasted sesame oil
- 1 teaspoon sesame seeds
- ½ Tablespoon honey
- ⅛ teaspoon garlic powder
- Add the sour cream to a medium-sized bowl. Next, add sesame oil and tamari. Whisk it to combine. The sauce should be a bit thinner now.
- Next, whisk in the honey until combined and smooth.
- For the last step sprinkle in the sesame seeds and the garlic powder. Once all the ingredients are in the bowl, whisk until incorporated.
- Serve immediately with AIR FRYER SHISHITO PEPPERS.
- Store leftovers in an air-tight container in the refrigerator for up to a week.
|Amount per serving|
|% Daily Value*|
|Total Fat 8.1g||10%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 3.7g||1%|
|Dietary Fiber 0.1g||0%|
|Total Sugars 2.3g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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I made the spicy version and fabu it was. I served it with shishitos and sliced radishes for a low carb option at a wedding shower - bride wanted yummy but still needs to fit into the dress so she asked for this. A hit.
Congrats to the bride & thank you for the note.