Asian Peanut Veggie Dip

32 Replies

I’m one of those weird people who loves to eat their veggies. Every Sunday, without fail, I chop up a week’s worth of vegetables, crudites if you will, for lunch and snacking. Anything goes–carrots, bell peppers, cucumbers… just whatever looked good at the grocery store. Except celery. I’m not a big celery snacker–that’s Ben’s territory. :) Mostly, I eat these veggies plain and it really doesn’t bother me. I love the taste of veggies. [See, I'm weird!] Carrots and peppers are my fave! But I know that everyone isn’t as weird as me, and sometimes people need incentive to eat their veggies. Is this incentive enough?

Asian Peanut Veggie Dip | The Pajama Chef

Though I don’t usually need much incentive to eat my veggies, I can polish off even more when I have a bowl full of this awesome dip on hand! It’s super simple to make, and has just the right amount of sweetness and spice to make me happy. The Asian dressing [I used bottled but you can make your own] is gingery and garlicky  which pairs perfectly with sweet honey, creamy peanut butter, and just a bit of crushed red pepper for spice. You guys, this is SO good! When I first made it for a church event, I wasn’t sure how it would go over, but it turned out to be insanely popular. I’m kind of sad it took me so long to blog about it, actually. But I guess it’s a good thing… now that I’m reminded of it, I can make it again for this week’s lunches.

Asian Peanut Veggie Dip | The Pajama Chef

This is a dip you could totally eat by the spoonful, but why not pile it up on some veggies and enjoy it that way? It is totally yum-o! I’ll take it with some red peppers, please. What about you? What’s your favorite veggie? Enjoy!

Asian Peanut Veggie Dip [adapted from Kraft]
click to print

Ingredients:

  • 1/4 cup Asian Toasted Sesame Dressing [like this version from Kraft or this version from Marzetti--I've had both and they taste similar... or make your own here or here]
  • 1/4 cup peanut butter [I've used natural and regular... both work, but it's a little thinner with natural]
  • 1/4 cup honey
  • crushed red pepper

Directions:

Add dressing, peanut butter, and honey to a small bowl. Whisk well and then add crushed red pepper to taste. Serve immediately or store in the refrigerator, covered, for up to 1 week.

Time: 5 minutes.

Yield: 8 servings.

About these ads

32 thoughts on “Asian Peanut Veggie Dip”

  6. Veronica

    I wish the whole world was as weird as you! I usually love my veggies but lately haven’t been getting very many. What a good incentive to eat more! I love this dip.

    Reply ↓
  8. Sally

    Why have I never thought to do this? I love that asian dressing from craft. I wonder if I could add greek yogurt to the mix as well, for an extra creamy factor. Ok, I’m just thinking out loud! I’m a veggie freak. You’d never know it beneath all the sugar on my website! ;)

    Reply ↓
    1. Sarah Post author

      hmm, that would definitely be an interesting twist! i think the dip is great as is but if you try it with greek yogurt let me know how it goes :)

      Reply ↓

  16. Pingback: goals & meal-plan for the week of 2/24 | Day-By-Day Masterpiece

  17. Pingback: Cumin-Scented Cabbage Salad | The Pajama Chef

  18. Pingback: Asian Peanut Veggie Dip & May SRC Reveal | It's Good to be the Cook

Thanks for visiting... I would love to hear from you!

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out / Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out / Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out / Change )

Cancel

Connecting to %s