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
Shannon says
January 21, 2015 at 5:57 pmAmazing idea and it looks gorgeous too! Go Hawks!!!
Mihl says
January 22, 2015 at 3:00 amI obviously have no clue about all this game talk but this dip looks like a great lunch to me!
Richa says
January 22, 2015 at 9:44 amlol yeah. its superbowl season till feb 1 🙂 you dont need the game for this super fun dip!
Caitlin says
January 22, 2015 at 11:23 amHOLY SHIT, WOMAN, this looks absolutely incredible! i would eat this like soup every day for the rest of my life. you’re my hero.
Cynthia says
January 22, 2015 at 3:30 pmThis sounds (and looks) amazing! In keeping with the Asian theme, I think I would serve it with Won ton chips. Thanks for sharing!
~C
Annie says
January 22, 2015 at 5:20 pmLooks scrumptious, Richa! I’d sit through a football game just to eat this :-)!
gittie says
January 23, 2015 at 2:20 ammy husband hates cilantro what can I use instead?
Richa says
January 24, 2015 at 1:41 pmhow about some basil?
Ana @ Ana's Rocket Ship says
January 23, 2015 at 5:40 amYum!
Gabby @ the veggie nook says
January 23, 2015 at 2:22 pmThis is SO creative! Love the idea of a layered dip with a thai spin! Awesome lady 🙂
Thalia @ butter and brioche says
January 24, 2015 at 12:26 pmWhat a delicious idea to make a thai flavoured dip! I love all the fresh ingredients and aromatic spices going on in it.
The Vegan 8 says
January 24, 2015 at 2:30 pmWhat 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!
Cara's Healthy Cravings says
January 24, 2015 at 3:23 pmOnly good things come from things that include peanut sauce!! Mmm!
Priya says
January 25, 2015 at 6:47 pmHi 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 says
October 11, 2019 at 9:24 amSo 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 says
October 11, 2019 at 10:15 amThanks!!
Astrid says
February 1, 2015 at 4:04 amThat looks incredible!
Sahra says
February 3, 2015 at 12:43 pmI 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!
Natalia Hamell says
February 5, 2015 at 8:53 amThis looks so unique and delicious! I will definitely be trying it! 🙂
Taylor @ What Vegetarians Eat says
February 5, 2015 at 10:56 amWow 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.
Jeff says
December 23, 2015 at 7:00 amLooks good, but definitely not Thai. I’ll post some vegan recipes I’ve created since living in Bangkok
Richa says
December 23, 2015 at 10:25 amits thai inspired dip 🙂
Amy says
January 11, 2016 at 2:17 pmI made this dip for a family gathering and it was a huge hit. It’s absolutely delicious!
Richa says
January 11, 2016 at 2:49 pmAwesome!!
Nichole says
October 11, 2019 at 9:21 amSo 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!
Patty says
April 4, 2016 at 9:13 pmWhat 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 says
April 4, 2016 at 10:33 pmI usually make my own salsa / pico de gallo. you can get the recipe for pico de gallohere http://www.veganricha.com/2016/01/easy-black-bean-burrito-bowl.html
Shruthi Ravi says
August 24, 2017 at 10:01 amRicha ..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 says
August 24, 2017 at 11:34 amYes, make all the layers ahead of time and assemble on the day.
Hannah M. Jordan says
February 3, 2019 at 8:26 pmThis 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 says
February 4, 2019 at 12:19 amyay!!
Amrita says
March 6, 2019 at 2:23 amRicha when u say salsa u mean Mexican tomato Salsa? Pls specify the recipe pls .
Richa says
March 6, 2019 at 11:05 amyes tomato salsa , pico de gallo or a bell pepper tomato salsa, any will work
Rita says
January 1, 2020 at 9:37 amDelicious, 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 says
January 1, 2020 at 9:53 amThanks! 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.
ritu says
August 1, 2020 at 8:12 amhi 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 says
August 1, 2020 at 11:55 amFabulous !