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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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

114 calories; protein 2.3g 5% DV; carbohydrates 3.2g 1% DV; fat 10.9g 17% DV; cholesterolmg; sodium 265.7mg 11% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2003
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. Read More
(19)

Most helpful critical review

Rating: 3 stars
02/05/2007
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 added more cilantro than the recipe called for. I served it with plain grilled scewered chicken and fresh snow pea pods for dipping. Read More
(3)
21 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/05/2003
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. Read More
(19)
Rating: 5 stars
09/27/2006
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 for the recipe! And they all had ideas for other ways to use it - salad dressing add coconut milk and pour over chicken etc. They kept coming back for more. I served it with veggies (snap peas are perfect) and pretzels. I will definitely make it again. It was so easy too. Read More
(13)
Rating: 5 stars
02/12/2004
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 some over the chicken and rice. I also served it as a dipping sauce for Schwan's Pork Potstickers. It was delicious! Thanks for a great recipe! Read More
(11)
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Rating: 5 stars
10/08/2009
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 oil and chili oil--yum! Oh and use lime juice not lemon and reduced sodium soy sauce--trust me! Read More
(9)
Rating: 5 stars
04/25/2005
This is so good - it has become a staple at every gathering I attend. Read More
(7)
Rating: 5 stars
05/17/2008
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 cucumbers I had and can see how it would be wonderful as a marinade too. It does make a lot if you are using as a dip so I think I might try it with some pasta or as a marinade as well. I dumped it all in the food processor at once and it was fine although still somewhat chunky but I don't mind it that way. Thanks! Read More
(7)
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Rating: 5 stars
02/13/2009
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! Read More
(4)
Rating: 4 stars
05/28/2009
Very good. I used this as a stir fry sauce and it turned out very well. Read More
(3)
Rating: 5 stars
08/23/2010
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! Read More
(3)
Rating: 3 stars
02/05/2007
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 added more cilantro than the recipe called for. I served it with plain grilled scewered chicken and fresh snow pea pods for dipping. Read More
(3)