Best Spicy Peanut Dip Recipes

SPICY PEANUT DIP

Steps:

• Heat oil in nonstick skillet over medium heat. Add shallot, ginger and garlic; sauté until shallot is tender, about 3 minutes. Add curry powder and crushed red pepper. Stir until aromatic, about 15 seconds. Stir in 1 cup broth, peanut butter, lime juice, soy sauce, and brown sugar; whisk to blend. Simmer until mixture thickens, whisking constantly, about 3 minutes. Season with salt and pepper. Transfer to bowl and cool, whisking occasionally. Cover and refrigerate 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Thin dip with more broth by tablespoonfuls if needed. Serve dip chilled or at room temperature.

SPICY THAI PEANUT DIP

Steps:

• In a bowl, whisk the peanut butter, vegetable broth and soy sauce until smooth.
• Stir in the remaining ingredients.
• Dip away.

SPICY INDONESIAN PEANUT DIP

Steps:

• 1. Place all the ingredients in a food processor, or blender and process to a smooth paste.
• 2. Transfer to a bowl and serve with large cooked shrimp or vegetable crudites.

SPICY PEANUT DIP WITH CRUDITES

Steps:

• using a paring knife, cut off the top an bottom of the peppers. remove the seeds and cut each pepper in half lengthwise. then cut each half lengthwise into 3 to 4 strips, removing any white membrane. cut each strip on the diagonal into pieces about 1 1/2 inches long. arrange the peppers and carrots in seperate piles in a ecorative basket, leaving a small space in the midle for the dip. put the peanut butter ina blender or food prosessorfittd with a steel blade, then add the soy sauce, rice wine, black vinegar, sugar sesme oil, minced garlic and ginger, blending until smooth after each addition. add the water and continue blending. the dip should be stiff but still creamy. if the dip seems too thick, add a little more water; if too thin, add peanut butter. scoop into a small bowl and place in the basket of vegetables. serve.

SPICY PEANUT-COCONUT DIP

Steps:

• Puree 1/2 cup unsweetened coconut cream, 1/2 cup peanut butter, 2 tablespoons low-sodium soy sauce, 1 tablespoon each sambal oelek (Asian chili sauce), rice vinegar and honey, 2 teaspoons grated ginger and 1/2 teaspoon kosher salt in a blender until smooth. Transfer to a bowl and top with chopped peanuts and cilantro; serve with cucumber and carrot sticks.