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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is what I would call eatable. Not just edible. I and my daughter, too, have been known to forage the fridge looking for leftovers to dip in sauce remnants. I know the ingredient list looks daunting, but it doesn't take long and is COMPLETELY worth it. I found this in a book called Desperation Entertaining by Beverly Mills and Alicia Ross. It is suggested, among other things, as a dip for chicken fingers. Ingredients:
4 fresh garlic cloves |
1 tablespoon onion powder |
2 tablespoons vegetable oil |
1 tablespoon sesame oil (dark) |
1 tablespoon bottled fresh ginger or 1 tablespoon finely minced fresh ginger |
1 tablespoon red wine vinegar |
1/4 cup firmly packed light brown sugar |
1/2 cup smooth peanut butter |
1/4 cup ketchup |
1/4 cup soy sauce |
1/2 lemon |
1/2 teaspoon ground coriander |
1 teaspoon ground turmeric |
1/2 teaspoon crushed dried red pepper flakes |
Directions:
1. Peel the garlic cloves and drop them 1 at a time through the feed tube of a blender or food processor with the machine running and finely chop. Add the remaining ingredients one at a time, squeezing the lemon juice through a small strainer ( to catch seeds) directly into the blender or processor bowl. Pulse on high to combine well.
2. To serve, place in a microwave-safe bowl and microwave, covered with plastic wrap, on high until heated through, 1 to 2 minutes.
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