Spicy Peanut Dip With Crudites Recipes

SATAY DIP

Satay Dip image

Provided by Ina Garten

Yield 1 1/2 cups

Number Of Ingredients 13

Ingredients

1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

Steps:

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

SPICY INDONESIAN PEANUT DIP

SPICY INDONESIAN PEANUT DIP image

If you like it HOT and spicy, this is for you.

Provided by Eddie Jordan

Categories Nuts

Time 15m

Number Of Ingredients 9

Ingredients

2 green onions chopped
2 garlic cloves, chopped
2 Tbsp lime juice
1 Tbsp soy sauce, light
1/2 tsp hot chili oil
1/4 tsp sesame oil
1/4 tsp lime peel, grated
2/3 c unsweetened coconut milk room temp.
1/2 c chunky peanut butter room temp.

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.

CRUDITES WITH ASIAN-STYLE DIP

Crudites with Asian-Style Dip image

Provided by Sally Gilmour

Categories Condiment/Spread Ginger Vegetable No-Cook Cocktail Party Vegetarian Mayonnaise Vinegar Spice Sour Cream Sesame Bon Appétit Japan

Yield Makes 1 cup dip

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Assorted cut-up vegetables (such as carrots, red bell peppers, sugar snap peas, cucumbers and broccoli)

Steps:

Combine first 11 ingredients in small bowl; whisk to blend. Season dip with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Place bowl with dip in center of platter. Surround with assorted vegetables and serve.

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