Spicy Peanut Dip
Submitted by Squishy Lumpkin
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| prep time: 10 minutes | cooking time: none | makes 6- 8 servings as appetizer |
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| This is a very simple and very tasty recipe. The scallions and cilantro make this peanut dip absolutely perfect. I use it with kebabs and veggies. |
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Equipment:
blender or food processor
Ingredients
1 cup smooth natural peanut butter
1 bunch scallions, chopped, incl. some green
1/2 cup cilantro, chopped
1 tbsp. soy sauce
juice and zest of one lime
1 hot pepper, any kind, seeded
hot water as needed to thin dip
Directions
Combine all ingredients in blender or food processor until mostly blended with some green. Adjust lime and soy sauce to taste. Add hot water as needed to desired consistency. |
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Reviews (add your own)
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| Isa wrote on Wednesday November 12th, 2003 08:40 AM |
 four soybeans |
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You really need to try this! |
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| Kristi wrote on Friday February 11th, 2005 09:02 PM |
four soybeans |
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My partner and I invented the very same recipe except thinned it out with veggie broth and ate it with noodles and veggies. Mmmm! We will definitely have to try it as a dip, though! |
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| well-read wrote on Monday September 25th, 2006 04:13 AM |
four soybeans |
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I doubled this recipe for a party, made it a day in advance. It set up to be quite thick, more a spread than dip. I used hot lemon flavored green tea to thin it. It was the hit of the party, several people asked for the recipe and it was pretty much wiped out. Very good, will make it again. |
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| Carrie wrote on Saturday December 30th, 2006 12:36 PM |
four soybeans |
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Yum! I add sauteed ginger, garlic and asian chili garlic sauce to this same recipe. I serve it as the sauce on Tofu Satay at my restaurant. Delish!!!!! |
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| Kacie wrote on Monday January 15th, 2007 08:30 PM |
four soybeans |
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I made this tonight and added some garlic and it was heaven.
I was licking it out of the bowl once the yam fries were gone.
This is seriously my favorite sauce of all time.
Thank you so much!!!! |
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| Joy wrote on Wednesday April 18th, 2007 03:56 PM |
four soybeans |
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FYI: It looks like this is derived from Deborah Madison's Vegetarian Cooking For Everyone, only Madison has 2 serrano chiles, coarsely chopped, juice and zest of 2 limes, and 1 tsp. turmeric (totally omitted in this recipe). Madison says "this dip makes even the most mundane crudites irresistible." She is such a reliable source. I am going to make this for a huge crowd. I think I'll take a hint from this recipe and start with only one lime per recipe, then go from there! And maybe use a little curry powder instead of the turmeric. Ah, tweaking again! |
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