Our favorite party recipe: Creamy peanut butter dip

Photo courtesy of PRLog

Serving suggestion with blanched green beans

Photo courtesy of prlog.org

With holiday parties and gatherings coming up — hold the ice storms, please — we thought we’d share our favorite recipe for a scrumptious, easy dip. I serve it with cauliflower and broccoli florets, carrots, slices of jicama and sliced red or green apples.

Then I came upon this photo (right) on the Internet of the dip served with blanched green beans. It would look beautiful (and very Christmas-y) against a red tablecloth.

I found the recipe years ago as part of a Glamour magazine feature called, “Yes, You Have Time to Give a Party.” I make it every year for Christmas parties and guests always want the recipe.

Repurpose the dip the next day as a sauce over linguine with some crushed red pepper, a splash of sesame oil and a garnish of green onions for a deliciously nutty Thai peanut sesame noodle dish. ¬†Or it can used as a dip for meat balls or spring rolls. — Kathryn Jones, editor

Creamy Peanut Butter Dip

1/2 cup chicken broth or water
1/4 cup red wine vinegar
1/4 cup soy sauce
1 3-inch piece of ginger, peeled and minced
2 jalapeno peppers, minced (I substitute a hefty pinch of crushed red pepper flakes)
2 cloves garlic, minced
3 Tbs. sugar
1 cup creamy peanut butter

In a small bowl combine all ingredients. Whisk in the peanut butter until creamy. Makes about 2 cups.

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