Hellooooo foodie fam, and welcome to today’s post- the 2nd installment in my mini series: “DIPS!” Dip of the day is “Spicy Asian Peanut Dip”. Be still my beating heart. 
If you didn’t know this about me- Peanut Butter and I have a special relationship. I like to say. . . we’re in love. Bananas, cookies, cupcakes, peanut sauce, smoothies- you name it- we’ve done it. I got the idea for this particular dip out of a dip cook book, called “Delicious Dips”, by Diane Morgan. See photo link below:
I got this book from Crate and Barrel several years ago, because I’m the type of gal who buys cookbooks for pictures. It’s also rare that I follow recipe to a T- unless I’m baking. I asked Aaron to choose a couple things for me to make for his birthday get together and he pointed this recipe out in the above book. (He knows my love of Thai peanut butter anything.) So I glanced over the ingredients and decided it was a winner. I think the version of my recipe is pretty similar to the one in the book, but I can’t be sure because I’m too lazy to get my ass off the couch and check at the moment.
Here’s my version:
I also made this dip this past Sunday for a little holiday get together I had with the girls, too. My favorite thing to serve it with is apples, but it goes great with carrots, peppers, celery (yuck) and I plan on trying it in a chicken wrap with some slaw and hot peppers! If you like spicy, and peanut butter- this is an AMAZING combo.
- 1 oz fresh ginger
- 1/2 c peanuts
- 2 c peanut butter (I used crunchy)
- 1/4 c low sodium soy sauce
- 2 Tbsp Asian Sesame oil
- 2 Tbsp red pepper flakes
- 4 green onions (plus one more for garnish)
- 4 cloves fresh garlic
- 2 Tbsp sugar
- 1 Tbsp coconut milk (Optional)
- In a food processor, blend garlic, chives, and peanuts until well chopped.
- Add rest of ingredients until well incorporated.
- Serve with dippers!
Click the photo link below for last weeks dip: Bailey’s Pumpkin dip!
See y’all next week for a my goat’s cheese pistachio dip! mmmm!
