Peanut Chili Dip
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
peanut butter
any variety |
|
| 3 | tablespoons |
water
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
honey
|
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | dash |
sweet red bell peppers
crushed dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
peanut butter
any variety |
|
| 45 | ml |
water
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
honey
|
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 15 | ml |
chili powder
|
|
| 1 | dash |
sweet red bell peppers
crushed dried |
*
|
Directions
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 ⅔ 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.
