Red Pepper–Peanut Dip
Servings
10people
Servings
10people
Ingredients
  • 1/2cup coconut milk
  • 18-ounce jar roasted red bell peppersseeded and well drained
  • 1tablespoon chopped fresh ginger
  • 1 tablespoon minced garlic
  • 1-2tablespoons Thai panang or red curry paste
  • 1cup creamy peanut butter
  • Fresh cilantro sprigsfor garnish
Instructions
  1. Place coconut milk, roasted peppers, ginger, garlic, and curry paste in a blender. Process on high speed until thoroughly blended. With motor running, add peanut butter, a spoonful at a time, until mixture thickens to a dip consistency. Garnish with cilantro.
Recipe Notes
Nutrition Facts
Red Pepper–Peanut Dip
Amount Per Serving
Calories 218 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Sodium 41mg 2%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (¼ cup): 218 cal, 16g fat (7g mono, 5g poly, 4g sat), 0mg chol, 8g protein, 10g carb, 3g fiber, 41mg sodium