Ingredients:

• fresh green beans, asparagus or other veggies steamed until crisp-tender
• 3/4 cup mayonnaise (Light Miracle Whip)
• 3/4 cup sour cream (fat free is good)
• 1 Tbsp vinegar
• 1 Tbsp orange juice
• 1 tsp grated orange zest
• 1 garlic clove, crushed
• 1 1/2 Tbsp grated fresh ginger root
• 1 tsp soy sauce
• 1/2 tsp sugar
• salt and pepper, to taste

Preparation: Clean veggies and cut into bite-sized pieces, leave green beans and asparagus whole. In large skillet, bring about 1-inch of water to boiling. Add a rack to hold veggies out of the water if you have one. Cover and simmer until veggies are barely tender, about 4-5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.

Meanwhile, combine well all remaining ingredients in medium bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.

This dip can also be made with the reduced fat versions of mayonnaise and sour cream. Have additional vegetables to go along side the asparagus.