Spicy Peanut Dip

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I’m a big fan of peanut dips; they can be used with chicken, meat, vegetables, chips or (don’t tell anyone) eaten alone with a spoon.  They also make a great sauce for pasta or rice.

1 tablespoon oil

1 shallot, chopped

1 tablespoon minced fresh ginger

1 teaspoon minced garlic

1 teaspoon curry

1/8 teaspoon chili pepper flakes

1 cup pareve chicken broth

½ cup creamy peanut butter

4 teaspoons lime juice

1 tablespoon soy sauce

1 teaspoon brown sugar

Heat oil in a nonstick skillet over medium heat.  Add the shallot ginger and garlic; sauté for 3 minutes.  Add the curry and chili pepper and stir.  Stir in remaining ingredients and whisk to blend.  Cover and refrigerate 2 hours.  If it is too thick, thin with more broth, whisking in 1 tablespoon at a time. Best served at room temperature.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!