A simple and delicious addition to your Sunday funday. Make this Thai Veggie Dip with PB Love Salty Peanut and feel like a nut butter connoisseur!
½ c yogurt, preferably Greek
½ c sour cream
1 T each: Soy Sauce, honey, chili garlic paste, ginger juice (or fresh minced ginger)
3 T each: finely chopped green onion (green parts only), cilantro- minced
1 T mint; minced
¼ c of Salty Peanut, more to taste
Combine the yogurt and sour cream in a bowl, set aside
Mix the soy sauce, chili garlic paste, ginger in a small bowl or measuring cup. Add the peanut butter, then add this mixture to the sour cream mixture.
Add all chopped herbs, etc. Cover and leave mixture to get happy for at least 3 hours, over night if possible. Taste before serving and adjust flavors if needed. If you need to add more peanut flavor, try adding a little Classic Creamy to the mix.
Additional options: lime juice/zest, finely chopped red bell pepper.
Serve in a bowl with your favorite veggies.