Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/2 c chunky peanut butter
1/2 c peanut oil
1/4 c red wine vinegar with garlic
1/4 c soy sauce
1/4 c fresh lemon juice
4 cloves garlic
8 to 10 cilantro sprigs,
1 leaves only
2 ts crushed red pepper flakes
2 ts ginger root
Combine garlic, ginger and cilantro leaves in bowl of food processor;
chop. Combine remaining ingredients in bowl with chopped garlic,
ginger and cilantro. Whirl until combined. Serve with vegetables
and/or sourdough bread cubes.
Peanut Dip
1 c sour cream
3 tb peanut butter
1 tb lemon or lime juice
1 tb soy sauce
1 garlic clove; minced
1 ts ginger root; fresh, minced
1 ds hot pepper sauce; optional
Blend all ingredients till smooth. Use as dip for vegetables, pita
crisps, chicken wings or chicken fingers.
Peanut Lime Dipping Sauce - Midsummer Thai Di
Yield: 1 batch
1/4 c peanut butter
1/4 c soy sauce
1/4 c fresh lime juice
1 tb rice vinegar
3 tb coriander; chopped
1 tb brown sugar
1/2 ts chinese chili sauce; or
1 ; 1/4 ts dried chili flakes
You may use either chunky or smooth peanut butter.
Add peanut butter to a small bowl. Slowly whisk in remaining
ingredients.
Peppered Channa Dip
1 recipe channa
1 md shallot, peeled and minced
1/2 c pickled hot pepper rings,
-drained a; nd finely choppe
1/4 ts garlic salt
2 tb dry white wine (optional)
Iceberg lettuce leaves, washed and crisped Parsley sprigs
Serve this zesty dip with crackers, chips or crudites.
Beat channa, minced shallot, hot peppers, garlic salt and wine (if
using) in a medium-size bowl until well mixed. If made ahead, cover
and refrigerate. May be made 1 day in advance.
To serve, mound on a plate lined with lettuce leaves. Garnish with
parsley sprigs.
Makes 1 1/2 cups.

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