Peanut Butter Dip

One of my favorite things to do is to try to concoct a complex tasting recipe without all of the hard to find ingredients, trying to substitute as many regular supermarket items as possible.  Last week, I tried making a peanut butter based dip to serve as a dip for chicken skewers and vegetables, similar to a satay dip.  Although this version isn’t quite authentic, it captures the salty, peanutty, sweet, spicy notes of a the satay sauce that are reminiscent of Indonesian food.  For a quick appetizer, slice some cooked chicken breast into strips, place on skewers and slice up some vegetables like cucumbers, carrots and red pepper strips for dipping.  For your vegetarian or vegan friends, cut up some smoked pressed tofu into squares and place on skewers to dip.

Peanut Butter Dip

1/2 cup smooth peanut butter
2 T soy sauce
2 T coconut milk or coconut cream
1 T lemon or lime juice
2 t hot sauce (I used sriracha)
1-2 T honey

Combine all ingredients in a small mixing bowl and stir (this will be difficult initially).  Add a very small amount of hot water until the dip is the consistency you like (I used about 2 teaspoons of water).  Taste and adjust to your taste preferences, if it needs salt, adding soy sauce, and if too sweet, adding lemon juice.  I also add a touch of cayenne pepper.  Spoon into a small serving bowl.

shared at $5 Dinners, Pennywise Platter, Food Renegade, and Tempt My Tummy Tuesday