Peanut Cilantro Dip Recipe -
Peanut Cilantro Dip Recipe
  • READY IN 20 mins

Peanut Cilantro Dip

Recipe by  

"A delicious and flavorful Thai-style dip that goes great with fresh veggies like asparagus, endive, or jicama. Try dipping French bread!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins

    20 mins


  1. In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2003

I've used this recipe a couple of times. I used it as a dipping sauce for thai salad rolls and as a marinade for grilled chicken salad. Both meals were delicious.

Most Helpful Critical Review
Feb 05, 2007

I hate to be the voice of disent but I found the recipe very salty (and I'm a salt person). If I make it again I would cut the soy sauce in half. I also cut the garlic down to 2 cloves and added more cilantro than the recipe called for. I served it with plain, grilled scewered chicken and fresh snow pea pods for dipping.

Sep 27, 2006

I made this for my boyfriend's birthday bash and I doubled the recipe. It went much further than I expected and brought half of it to work the next week. I can't tell you how many people asked for the recipe! And they all had ideas for other ways to use it - salad dressing, add coconut milk and pour over chicken, etc. They kept coming back for more. I served it with veggies (snap peas are perfect) and pretzels. I will definitely make it again. It was so easy too.

Feb 12, 2004

I used half of this recipe to marinate chopped chicken breast which I then stir-fried with asparagus and mushrooms. I served it over rice. I warmed up the other half of the sauce and drizzled some over the chicken and rice. I also served it as a dipping sauce for Schwan's Pork Potstickers. It was delicious! Thanks for a great recipe!

Oct 08, 2009

This is a bit on the thin side for a dip, but it's GREAT as a marinade for chicken or tossed with whole wheat noodles for an awesome Thai pasta. I substitute some of the peanut oil with sesame oil and chili oil--yum! Oh, and use lime juice, not lemon, and reduced sodium soy sauce--trust me!

Apr 25, 2005

This is so good - it has become a staple at every gathering I attend.

May 17, 2008

I LOVE this. It's a bit runny as a dip, but delicious! Very strong flavors, though, so be certain you like them all. I taste the red wine vinegar most prominently. I ate with some sliced cucumbers I had, and can see how it would be wonderful as a marinade too. It does make a lot if you are using as a dip, so I think I might try it with some pasta or as a marinade as well. I dumped it all in the food processor at once, and it was fine, although still somewhat chunky, but I don't mind it that way. Thanks!

Feb 13, 2009

I LOVE this recipe!! Great with raw sugar snap peas, celery sticks, carrot sticks, etc. I used left overs as a stir fry sauce with lightly cooked veggies. This one is a keeper!


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  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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