Options

Format:
Include:
PRINT
Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Asian Peanut Dip

Serve this dip with crudités or as a spread for grownup peanut butter sandwiches made with thick slices of whole-wheat country bread, grated carrots, sliced cucmbers, and lettuce. When buying peanut butter, be sure to choose the kind labeled "natural." Since it's not hydrogenated, it won't be as creamy as regular peanut butter, but it also doesn't have the trans fatty acids. Instead, it's high in monounsaturated fat.

Cooking Light APRIL 2001

  • Yield: 1 cup (serving size: 2 tablespoons)

Ingredients

  • 1/2 cup natural-style peanut butter (such as Smucker's)
  • 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

Preparation

Place all ingredients in a blender, and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days.

Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 57%
  • Fat: 7.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 2.5g
  • Protein: 5.4g
  • Carbohydrate: 7.4g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 131mg
  • Calcium: 19mg
advertisement

Go to Full Version of

Asian Peanut Dip Recipe

advertisement