Thai Layered Dip. Vegan Recipe
This Thai layered Dip has carrots, Peanut butter sauce, spicy salsa, cilantro, sprouts, & peanuts. all layered up for the perfect appetizer. Vegan Gluten-free Recipe
Servings: 4
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 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
Variation: Add a layer of vegan mayo. Add a layer of pineapple or mango cubes.
Use the leftover dip to make a stir fry. Cook vegetables or tofu in a little oil. Add the leftover dip and toss in well. Cook for 5 minutes and serve.
Nutritional values based on one serving
Nutrition
Calories: 257kcal | Carbohydrates: 13g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Sodium: 444mg | Potassium: 388mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2750IU | Vitamin C: 6.6mg | Calcium: 34mg | Iron: 1.2mg