I can take no credit for this dip at all. This recipe is my mother's, which she tweaked from a recipe given to her by a friend back in the '80s and, though it doesn't look like much based on the list of ingredients, this is the most addictive, moreish, delish dip that you can imagine. I like to serve it as a pre-dinner nibble with cocktails at dinner parties where I might be light on the veggies during the main.
2/3 cup crunchy peanut butter
4 Tbsps brown sugar
1 tsp red pepper flakes
1/2 cup freshly squeezed lemon juice
4 Tbsps chili sauce (in a pinch you can use ketchup but you should then reduce the amount of brown sugar used by half)
1 tsp soy sauce
Mix everything till well blended. The dip will be very runny so let it sit in the fridge for several hours or overnight. Serve with your favorite variety of raw vegetables.
Comments