Hi friends! I’m so excited to share this new recipe with you. It’s fast, easy, and of course so delicious. This Asian Peanut Dip tastes amazing on slices of cucumber, baby carrots, cherry tomatoes, and even pita bread. It’s a great alternative to your typical French Onion or Veggie Soup Mix Dip.
Before I share the simple directions for the dip, I have to tell you about where I got the recipe! This awesome recipe is a product of the Secret Recipe Club (the SRC). For those of you who haven’t had a chance to read my other posts about the SRC, here’s the rundown:
The SRC is an amazing group of bloggers who are paired up with a secret blogging partner every month. That month, we scour our partner’s blog for new recipes and can pick any single recipe to replicate. I always have such a hard time deciding on what to make! We’re even allowed to modify the original recipe according to our dietary restrictions, tastes, and what ingredients we have on hand. Everyone in the group will make a blog post about the recipe and reveal it to one another on the same day. So- SURPRISE! Here we are with May’s reveal.
This month, I had the pleasure of being assigned to blog about Sarah from The Pajama Chef. Hi Sarah! I’ve already been following Sarah’s blog for a while and I just love it. I share her love of peanut butter (I had to choose a recipe with some of that in there!) and now also apparently running… this past Sunday, I ran my very first race- the Broad Street 10 Miler in Philly. I should maybe correct myself and say I probably don’t love running as much as Sarah, but I’m certainly giving it a whirl for a bit.
Anyway, after taking forever to decide which one of Sarah’s amazing recipes to try… I wanted to give this tasty sounding dip a shot. (I think I’m making your Fried Chickpeas next week!)
Asian Peanut Veggie Dip
1/4 cup Asian Sesame Dressing (I used our fav, Ken’s Light)
1/4 cup Peanut Butter
1/4 cup Honey (I used a little less)
Crushed Red Pepper to taste (I think I did 1t or maybe a bit more)
Mix first three ingredients with a whisk until well combined. Add crushed red pepper and serve with sliced veggies.
Original Recipe from: The Pajama Chef
Like I said, this dip is clearly so easy to make. I loved the consistency; it’s not too watery but not too thick and just the right amount of gloopy from the honey. MMM!
Keep your eyes open for a post about our Seattle & Vancouver vacation and also about our run weekend! For now, here’s the latest adorable Stella pic for you .