Chile And Peanut Butter Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dip | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Crunchy peanut butter |
| 3 | T | Firmly packed brown sugar |
| 1 | t | Crushed dried chili peppers |
| more if you like | ||
| 2 | T | Tomato/chili sauce, can sub |
| catsup | ||
| Soy sauce to taste | ||
| Lemon juice, enough to | ||
| achieve "dip" consistancy |
INSTRUCTIONS
Lorraine Heidecker <lheid@saclink.csus.edu> A great combination and one that has been well known in southeast asia and africa for a long time. The dip below is teriffic with cool strips of jicama or cucumbers. Blend all together to a paste but not long enough to eliminate the chunks in the peanut butter. This is a great hot weather appetizer or party dip. Add more raw veggies and you have a light lunch or dinner! CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1580
Calories From Fat: 614
Total Fat: 68.2g
Cholesterol: 743mg
Sodium: 563mg
Potassium: 2150.8mg
Carbohydrates: 10.9g
Fiber: <1g
Sugar: 10g
Protein: 216.5g