This Thai layered Dip has carrots, Peanut butter sauce, spicy salsa, cilantro, sprouts, & peanuts. all layered up for the perfect appetizer. Asian Flavors, zesty salsa or chopped tomato, onions, Sprouts and Peanuts! Vegan Gluten-free Recipe
Ok people. This dip clearly is a game changer. I made this for the last game this Sunday. And see what happened.
The game went from 19 – 7 with seahawks playing miserably to 22- 28 in the last 5 minutes of the game. yep. Game changer I say.
This dip has layers of shredded carrot or other veggie of choice, Creamy peanut sauce, cilantro and mint, salsa tossed with asian hot sauce, sprouts, and peanuts. (peanuts missing in the pictures – I had to move the dip from photo location to table quickly :). Use Almond Butter to make it Peanut-free.
Add other goodies like cucumbers, crisp noodles and what not. I use home sprouted mung beans, use any sprouts of choice.
And this dip does not go to waste. Use the leftover to toss in some crisped up tofu or veggies for lunch. Or use as salad dressing!
You need to make this dip.
Where are the layers you say, they are there somewhere. Make it look prettier with more defined layers in a smaller and tall trifle bowl kind of thing. Eventually, it will become all mixed up.
Yums to the yums
Tag me #veganricha on Instagram if you make any of the super bowl spread!
This game year has been full of twists and turns. Anyone following the deflategate.
Thai Layered Dip. Vegan Recipe
Ingredients
For the Layered dip:
- Shredded Carrots
- Peanut butter or almond butter sauce Recipe below
- Salsa + sambal oelek or Use 1 ripe tomato chopped, 1/2 cup finely chopped red onion, salt, pepper and lime juice and mix. Mix in asian hot sauce to taste
- Chopped cilantro + mint
- Mung Bean Sprouts tossed with salt and pepper
- Peanuts or other nuts or sesame seeds
- A dash of lemon juice
- Add fried noodles cucumbers etc for variation
Peanut butter/Nut butter Sauce:
- 1/2 cup (125 g) creamy peanut butter or almond butter I usually use almond butter
- 2 inch piece of fresh ginger coarsely chopped
- 2 cloves of garlic
- 1 tablespoon soy sauce or use coconut aminos to make soy-free
- 1 to 2 tablespoons lemon juice
- 1/2 to 1 teaspoon sugar
- 2 to 3 teaspoons Sriracha sauce or asian chili sauce to taste
- 3 tablespoons or more water
Instructions
- Make the Peanut butter sauce: Blend everything until smooth and creamy. Taste and adjust spice, tang and sweet. Add more water to blend to a dip consistency.
- Layer the carrots, nut butter sauce, salsa + asian hot sauce, loads of cilantro and mint, sprouts, peanuts, lemon juice and a dash of salt and pepper.
- Warm in the oven for 5 to 10 minutes if needed. (optional).
- Serve with chips or carrots, celery, cucumber, other vegetables.
Notes
Nutrition
AimeeK
This is AMAZING! The peanut butter sauce is one of the best flavors I’ve ever tasted. I seriously could not stop eating it 😍
Vegan Richa Support
well – thanks for taking a break to take the time to write the review!
ritu
hi Richa i love all your recipes 😘since so long i was looking for good and healthy vegan recipes i m really glad i found your recipes .
Vegan Richa Support
Fabulous !
Rita
Delicious, but to be truly vegan, the recipe should specify Vegan Siracha-style sauce. Regular Siracha has fish sauce (anchovy-based) in it. It doesn’t taste as good, but avoids the fish content.
Richa
Thanks! Many sriracha brands are vegan while others are not. so are other condiments as well. ill specify vegan sriracha. its a vegan blog, so its obvious that the ingredient used should be vegan.
Amrita
Richa when u say salsa u mean Mexican tomato Salsa? Pls specify the recipe pls .
Richa
yes tomato salsa , pico de gallo or a bell pepper tomato salsa, any will work
Hannah M. Jordan
This dip never fails to please! It has become our go-to dip for all kinds of gatherings. I love that it’s vegan and gluten-free, but I notice a lot of meat eaters chowing down on it, too. Because it’s THAT good. The sprouts give it a nice crunch, but they are getting harder to find at the stores around here, and I can assure you that the dip is delicious even without the sprouts!
Richa
yay!!
Shruthi Ravi
Richa ..this looks so good. I want to try this for a dinner party. Can I make the nut sauce a day ahead? I am making a bunch of things, so it would be good if I could prep ahead and just layer it all up right before my guests arrive. TIA !
Richa
Yes, make all the layers ahead of time and assemble on the day.
Patty
What kind of salsa do you recommend?? There are a LOT of different ready-made salsas and I think that would greatly influence the over all taste. Can you point me in the right direction by suggesting a brand or basic salsa please?? This dip sounds amazing!!
Richa
I usually make my own salsa / pico de gallo. you can get the recipe for pico de gallohere https://www.veganricha.com/2016/01/easy-black-bean-burrito-bowl.html
Amy
I made this dip for a family gathering and it was a huge hit. It’s absolutely delicious!
Richa
Awesome!!
Nichole
So amazing! We’ve made this dip twice to take to parties where no one else is vegan. All the non-vegans raved over it and wanted the recipe. We ate it with crispy pita chips and it’s hearty enough to be lunch! The leftovers got mixed into soba noodles on day three and it made an amazing pasta dinner. Can’t wait to make it again!
Jeff
Looks good, but definitely not Thai. I’ll post some vegan recipes I’ve created since living in Bangkok
Richa
its thai inspired dip 🙂
Taylor @ What Vegetarians Eat
Wow this looks so good! Can’t wait to try it. My husband has been teasing me that lately I’ve been putting peanut butter in everything. It’s just so good. And I love thai flavors. The combo of sweet and spicy is my favorite.
Natalia Hamell
This looks so unique and delicious! I will definitely be trying it! 🙂
Sahra
I made this for a gathering and omitted only the sugar. It was WONDERFUL and there was nothing left by the end of the night. Thank you very much!
Astrid
That looks incredible!
Priya
Hi Richa,
Made this dip yesterday with homemade almond butter. I should admit that I did not expect that it would come out so good. It looked like a 5 start dish and tasted so too. 🙂 I did make few changes to the recipe, like omitting soy sauce, chilli sauce and sprouts. With these omissions, mine wouldn’t have tasted like yours :-), nevertheless, it was finger licking good. Thanks for sharing such an awesome and easy recipe.
Nichole
So amazing! We’ve made this dip twice to take to parties where no one else is vegan. All the non-vegans raved over it and wanted the recipe. We ate it with crispy pita chips and it’s hearty enough to be lunch! The leftovers got mixed into soba noodles on day three and it made an amazing pasta dinner. Can’t wait to make it again!
Richa
Thanks!!
Cara's Healthy Cravings
Only good things come from things that include peanut sauce!! Mmm!
The Vegan 8
What an amazing idea Richa to switch things up from the standard 7 layer dip…this looks so incredibly delicious! I love Thai flavors..I could drink them…..and devour this dip!
Thalia @ butter and brioche
What a delicious idea to make a thai flavoured dip! I love all the fresh ingredients and aromatic spices going on in it.
Gabby @ the veggie nook
This is SO creative! Love the idea of a layered dip with a thai spin! Awesome lady 🙂
Ana @ Ana's Rocket Ship
Yum!
gittie
my husband hates cilantro what can I use instead?
Richa
how about some basil?
Annie
Looks scrumptious, Richa! I’d sit through a football game just to eat this :-)!
Cynthia
This sounds (and looks) amazing! In keeping with the Asian theme, I think I would serve it with Won ton chips. Thanks for sharing!
~C
Caitlin
HOLY SHIT, WOMAN, this looks absolutely incredible! i would eat this like soup every day for the rest of my life. you’re my hero.
Mihl
I obviously have no clue about all this game talk but this dip looks like a great lunch to me!
Richa
lol yeah. its superbowl season till feb 1 🙂 you dont need the game for this super fun dip!
Shannon
Amazing idea and it looks gorgeous too! Go Hawks!!!