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Creamy peanut lime dip with carrot sticks, cucumber, peppers and lime

Peanut Dip for Veggies

Creamy peanut lime dip for vegetables, made without dairy.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings (about 2 tablespoons)
Ingredients Method Notes

Ingredients
  

  • 1/2 cup smooth peanut butter 128 g, stirred well
  • 2 tablespoons fresh lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons maple syrup
  • 1 teaspoon finely grated fresh ginger
  • 1/4 teaspoon garlic powder
  • 3 tablespoons water plus up to 2 tablespoons more as needed
  • 1 pinch chili flakes optional

Method
 

  1. Stir peanut butter thoroughly before measuring, especially if oil has separated.
  2. Whisk peanut butter, lime juice, soy sauce, maple syrup, ginger and garlic powder in a bowl.
  3. Add 3 tablespoons water one tablespoon at a time, whisking until smooth. Add up to 2 tablespoons more as needed.
  4. Taste with a vegetable stick and adjust lime, sweetness or optional chili gradually. Keep the dip thick enough to cling.
  5. Serve with washed, dried vegetables. Keep any reserve dip covered and refrigerated.

Notes

Yield: approximately 1 cup. Contains peanuts and soy; ordinary soy sauce may contain wheat. Check all ingredient labels. Water needs vary with peanut butter. Keep covered and refrigerated at 40°F (4°C) or below. Optional garnish: chopped peanuts.