I’m happy with this batch. The taste is yummy. I was able to transfer some of it back into the empty honey squeeze container. It filled that, a peanut butter jar, and still had 3 single serves left in the bowl. One of those servings was claimed immediately by the 2yo for use with tofu and rotini (great dip delivery device!).
- 16 oz (1 regular jar) natural creamy peanut butter
- ¾ cup low sodium soy sauce
- ½ cup rice wine vinegar
- ¼ cup honey
- 1 cup water
- 2 TB ginger paste
- Whiz all ingredients in a food processor until smooth. Transfer to containers for storage in the fridge.
Serving ideas: Dip for tofu or chicken, peanut noodles, smeared on a veg wrap, dip for egg rolls, veg dip. (or eaten with a spoon if you are my 2yo son) Tags: dip, peanut sauce, recipe