Spicy Peanut-Coconut Dip

Getting reviews...
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 servings
Inspired by the Thai peanut sauces served with meat and vegetable satay, this dip uses coconut cream—rather than the traditional coconut milk—to achieve a thicker, more dippable consistency, perfect for dunking fresh veggies.


  1. Puree 1/2 cup unsweetened coconut cream, 1/2 cup peanut butter, 2 tablespoons low-sodium soy sauce, 1 tablespoon each sambal oelek (Asian chili sauce), rice vinegar and honey, 2 teaspoons grated ginger and 1/2 teaspoon kosher salt in a blender until smooth. Transfer to a bowl and top with chopped peanuts and cilantro; serve with cucumber and carrot sticks.