Gluten-Free Spicy Thai Dip Recipe
The 54th Super Bowl airs in 3 days and I must admit it’s the first one I’ve been excited about in a long time! If you didn’t read my post last Friday, then I’ll inform you as to why this year I’ll actually be watching the big game: the San Francisco 49ers are playing! Woohoo! They’ll be going up against the Kansas City Chiefs, which I’m sure is also a fine team, but the 49ers are basically my home team. I lived in the San Francisco Bay Area for some of the best years of my life, my kids were born there, and no matter how long I stay away, when I go back to visit I get such a great feeling of “home” there.
Anyways, enough with the mushy stuff and let’s talk football! … Ok, let’s not, because I honestly don’t know much about football. You’re supposed to get home runs, right? (Kidding.) What I do know about football is that people seem to get hungry watching all those guys run back and forth across a field, and luckily food is my forte. This year for the big game, I gave you a tasty chicken wing recipe, a pimento cheese dip recipe, and now I offer you a delicious nut-free Spicy Thai Dip recipe.
You’re going to love this one. It uses ingredients that are easy to find in your local grocery store, or if you’re a fan of Asian food, you might already have most of these in your pantry like I do! With the use of SunButter instead of peanut butter, you get a nut-free dip that everyone can enjoy – nut allergies or not.
Enjoy the game this weekend! Hope your team wins (if your team is the 49ers)!
- ½ cup Organic or Creamy SunButter
- 2 tablespoons rice vinegar
- 2 tablespoons tamari or gluten-free soy sauce
- 2 tablespoons honey
- 2-3 teaspoons chili garlic sauce
- Sesames seeds , for garnish
- Cilantro or parsley , for garnish
- Vegetables and gluten-free crackers , for serving
Combine the SunButter, vinegar, tamari, honey, and chili garlic sauce in a microwave-safe mixing bowl. Microwave on high power for 30 seconds to soften the SunButter. Stir until fully combined and smooth. Transfer to a serving bowl and garnish as desired.
Can be made ahead, store up to one week covered in the refrigerator but let come to room temperature before serving and give it a good stir.
Serve with chopped vegetables and/or crackers.
Note: The nutrition facts for this recipe are calculated for the entire 3/4 cup batch.
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