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This Thai layered Dip has carrots, Peanut butter sauce, spicy salsa, cilantro, sprouts, & peanuts. all layered up for the perfect appetizer. Asian Flavors, zesty salsa or chopped tomato, onions, Sprouts and Peanuts! Vegan Gluten-free Recipe
Ok people. This dip clearly is a game changer. I made this for the last game this Sunday. And see what happened.
The game went from 19 – 7 with seahawks playing miserably to 22- 28 in the last 5 minutes of the game. yep. Game changer I say.
This dip has layers of shredded carrot or other veggie of choice, Creamy peanut sauce, cilantro and mint, salsa tossed with asian hot sauce, sprouts, and peanuts. (peanuts missing in the pictures – I had to move the dip from photo location to table quickly :). Use Almond Butter to make it Peanut-free.
Add other goodies like cucumbers, crisp noodles and what not. I use home sprouted mung beans, use any sprouts of choice.
And this dip does not go to waste. Use the leftover to toss in some crisped up tofu or veggies for lunch. Or use as salad dressing!
You need to make this dip.
Where are the layers you say, they are there somewhere. Make it look prettier with more defined layers in a smaller and tall trifle bowl kind of thing. Eventually, it will become all mixed up.
Yums to the yums
Tag me #veganricha on Instagram if you make any of the super bowl spread!
This game year has been full of twists and turns. Anyone following the deflategate.
Thai Layered Dip. Vegan Recipe
Ingredients
For the Layered dip:
- Shredded Carrots
- Peanut butter or almond butter sauce, Recipe below
- Salsa + sambal oelek, or Use 1 ripe tomato chopped, 1/2 cup finely chopped red onion, salt, pepper and lime juice and mix. Mix in asian hot sauce to taste
- Chopped cilantro + mint
- Mung Bean Sprouts tossed with salt and pepper
- Peanuts or other nuts or sesame seeds
- A dash of lemon juice
- Add fried noodles, cucumbers etc for variation
Peanut butter/Nut butter Sauce:
- 1/2 cup creamy peanut butter or almond butter, I usually use almond butter
- 2 inch piece of fresh ginger, coarsely chopped
- 2 cloves of garlic
- 1 tablespoon soy sauce, or use coconut aminos to make soy-free
- 1 to 2 tablespoons lemon juice
- 1/2 to 1 teaspoon sugar
- 2 to 3 teaspoons Sriracha sauce or asian chili sauce, to taste
- 3 tablespoons or more water
Instructions
- Make the Peanut butter sauce: Blend everything until smooth and creamy. Taste and adjust spice, tang and sweet. Add more water to blend to a dip consistency.
- Layer the carrots, nut butter sauce, salsa + asian hot sauce, loads of cilantro and mint, sprouts, peanuts, lemon juice and a dash of salt and pepper.
- Warm in the oven for 5 to 10 minutes if needed. (optional).
- Serve with chips or carrots, celery, cucumber, other vegetables.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fabulous!
thank you!
This is AMAZING! The peanut butter sauce is one of the best flavors I’ve ever tasted. I seriously could not stop eating it 😍
well – thanks for taking a break to take the time to write the review!
hi Richa i love all your recipes 😘since so long i was looking for good and healthy vegan recipes i m really glad i found your recipes .
Fabulous !
Delicious, but to be truly vegan, the recipe should specify Vegan Siracha-style sauce. Regular Siracha has fish sauce (anchovy-based) in it. It doesn’t taste as good, but avoids the fish content.
Thanks! Many sriracha brands are vegan while others are not. so are other condiments as well. ill specify vegan sriracha. its a vegan blog, so its obvious that the ingredient used should be vegan.
Richa when u say salsa u mean Mexican tomato Salsa? Pls specify the recipe pls .
yes tomato salsa , pico de gallo or a bell pepper tomato salsa, any will work
This dip never fails to please! It has become our go-to dip for all kinds of gatherings. I love that it’s vegan and gluten-free, but I notice a lot of meat eaters chowing down on it, too. Because it’s THAT good. The sprouts give it a nice crunch, but they are getting harder to find at the stores around here, and I can assure you that the dip is delicious even without the sprouts!
yay!!