|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dip also makes a great dressing to toss with a salad made with lettuce, chicken, and vegetables. Add a bit more vegetable oil or water if you want a thinner dip. Besides vegetables, rice chips make a nice dipper for this sauce. This dip will last for 5 days in the fridge. Give it a stir before serving. For a more pronounced sesame flavor you can add a few drops of sesame oil, which can be found online and in the Asian aisle of most supermarkets.
- ⅓ cup peanut butter
- 1 tablespoon sesame paste, also called tahini
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons rice vinegar (see Note)
- 2 teaspoons brown sugar
- 2 tablespoons minced shallots
- ½ teaspoon minced garlic
- Generous pinch cayenne pepper, or to taste
- Coarse or kosher salt and freshly ground pepper to taste
- Vegetables to serve, such as carrot sticks, celery, bell pepper strips, cucumber sticks or slices, sugar snap peas, snow peas
Gather the ingredients.
Combine the peanut butter, sesame paste, soy sauce, oil, vinegar, brown sugar, shallots, garlic, cayenne, and salt and pepper in a blender or food processor. Taste and adjust the seasonings as desired.
Transfer the dip to a bowl, and place the vegetables attractively on a serving platter.
Rice vinegar is a great vinegar to use in dishes both Asian and non-Asian, as it has a more delicate level of acidity than most wine vinegars, and it’s clear color won’t affect the color of the finished dish. I use it all the time in salad dressings, marinades, and also in dipping sauces. It comes in an unseasoned flavor, which I use most often, and also a seasoned version which can be used in preparing shari (sushi rice) and other Japanese dishes.
What the Kids Can Do
The kids can measure the ingredients and add them to the food processor. With supervision they can help run the food processor. And they can choose their favorite vegetables for dipping, and if they are old enough use a knife appropriate for their skill level to cut up the vegetables. There are great kid-friendly knives available, and if your kids are interested in getting comfortable in the kitchen, it’s well worth buying each kid a knife of his or her own!
Also Dip Into These Other Delicious Recipes
For those hot cheesy dips that you crave, try Warm Jalapeno Popper Dip, Hot Cheesy Scallion Kale Dip, Hot Corn Queso Dip, Hot, Creamy Spinach and Goat Cheese Dip, and Hot Crab and Corn Dip.
And a lot of dips are great anytime and keep well in the fridge, like Creamy Avocado Dip, Edamame Pesto Dip, Tex Mex Dip, and Cannellini Bean Dip with Lemon and Parmesan.
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