Tuesday, April 21, 2009

My new favorite recipe

I've made this twice in the last week - I just found the recipe in a Cooking Light cookbook that I borrowed from the library - and both times it was a huge hit.

Asian Peanut Dip

1/2 Cup natural-style peanut butter
1/3 Cup reduced-fat firm silken tofu
3 Tablespoons light brown sugar
2 Tablespoons fresh lime juice
2 Tablespoons low-sodium soy sauce
1/2 to 3/4 teaspoon crushed red pepper
2 garlic cloves, crushed

Place all ingredients in a blender or food processor and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days. Yield: 1 Cup (serving size: 2 Tablespoons - 122 calories)

I served it with celery sticks. It's like peanut butter & celery only way better, with an asian twist and a little touch of heat.

Also, you should just go ahead and double the recipe when you make it - it's that good.

Sorry I didn't take a picture, because I served it on a bamboo cutting board piled with celery and the dip in a bright red bowl - it was super cute!


Kim said...

this would be good for Vietnamese Salad Rolls!

Kim said...

Just made this tonight after dinner. Very good. I added 1 Tablespoon of water. Will test on kids tomorrow.