Thai Layered Dip

This Thai layered Dip has carrots, Peanut butter sauce, spice salsa, cilantro, sprouts, & peanuts. all layered up for the perfect appetizer. Vegan Gluten-free Recipe

Author: Vegan Richa

Recipe type: Appetizer

Cuisine: Thai

Serves: 1

INGREDIENTS

For the Layered dip:

• Shredded Carrots
• Peanut butter or almond butter sauce - Recipe below
• Salsa + sambal oelek, or Use 1 ripe tomato chopped, ½ 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:

• ½ 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
• ½ to 1 teaspoon sugar
• 2 to 3 teaspoons Sriracha sauce or asian chili sauce, to taste
• 3 tablespoons or more water

INSTRUCTIONS

1. 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.
2. 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.
3. Warm in the oven for 5 to 10 minutes if needed. (optional).
4. Serve with chips or carrots, celery, cucumber, other vegetables.

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