Crudités and Fermented Soybean Dip

recipe Detail


At The Charter Oak in Napa Valley, Katianna Hong keeps it simple, pairing just-picked vegetables with a thick, tangy soy dip. This dip is the perfect way to show off whatever fresh vegetables you can get your hands on.


- 1 cup crudités (assorted raw vegetables such as carrots, celery, bell peppers, cherry tomatoes, etc.)

- 1 cup fermented soybean dip

- 2 tbsp olive oil

- 1 tsp dried oregano

- 1 tsp dried basil

- Salt and pepper, to taste


1. Start by preparing your crudités. Wash and cut your preferred raw vegetables into bite-sized pieces. Place them in a bowl and set aside.

2. In a separate bowl, mix together the fermented soybean dip, olive oil, and dried herbs (oregano and basil). Season with salt and pepper to taste.

3. Once the dip is well combined, transfer it to a serving bowl or plate.

4. Arrange the crudités around the dip on the serving plate.

5. Serve immediately and enjoy your delicious and healthy snack! You can also cover and refrigerate any leftover dip for later use.

Note: You can adjust the amount of dip and vegetables according to your preference. Feel free to add any additional seasoning or spices to the dip for extra flavor. Enjoy!

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