Peanut Cilantro Dip

Peanut Cilantro Dip

17
CHRISPENTINA 1

"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

20 m servings 114 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

17
  1. 18 Ratings

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Most helpful positive review

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

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 add...

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.

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 f...

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 ...

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 o...

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

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 cuc...

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!

This dip tastes just like one I found at one of my favorite natural food stores. Creamy, sweet and a tad spicy, I love it on fresh carrot and celery sticks!

Very good. I used this as a stir fry sauce and it turned out very well.