Peanut Chile Dip Recipe - Cooking Index
1/3 cup | 65g / 2.3oz | Peanut butter - (any variety) |
2 teaspoons | 10ml | Honey |
3 tablespoons | 45ml | Water |
1 | Garlic - finely minced | |
2 tablespoons | 30ml | Soy sauce |
1 tablespoon | 15ml | Chile powder |
2 tablespoons | 30ml | Lemon juice |
1 | Crushed dried red pepper |
GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm.
Source:
Patricia Wriedt - Mexico City
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