Thai Peanut Vegetable Dip


Well, it is officially the holiday season! As of yesterday afternoon I had completed five exams, one college a cappella concert, and three loads of looong-overdue laundry. All of the sudden I am home with clean sheets, an evergreen tree, and it feels like Christmas.

With this beautiful holiday season comes invites, potlucks, holiday parties, and numerous family gatherings. As if there already wasn’t enough to do in the month of December, additional holiday parties means additional cooking! Thus, for the next five days I will be posting a new appetizer recipe- perfect for any holiday party or potluck!

To kick the week off- a delicious Thai Peanut Vegetable Dip! With fresh roasted peanuts, and the perfect combination of sweet and salty, this dip will be a crowd pleaser! Easy to make, healthy, and delicious, you’ve got nothing to lose!

Happy holidays! Be back tomorrow for another tempting appetizer recipe!



  • 1 cup fresh-tasting dry roasted peanuts, unsalted
  • 1/3 cup water
  • 2 teaspoons minced garlic
  • 2 teaspoon sesame oil
  • 2 Tablespoon brown sugar
  • 4 Tablespoon soy sauce
  • 2 Tablespoons lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup coconut milk


  1. Combine all the ingredients in a blender or a food processor.* Blend or process until smooth.
  2. For a smoother consistency, add a few Tablespoons of coconut milk to the sauce.
  3. Do a taste test and add any flavors you desire more of. I added more cayenne pepper lime juice to the mix! If too salty for you, add more sugar, if not salty enough, add more soy sauce or cayenne pepper!
  4. Serve warm or at room temperature with raw vegetables such as sliced red pepper, baby carrots, and snow peas.


Notes and Tips!:

  • Yield: 4-6 servings as a dip
  • Using a blender works perfectly well for this dip! However, if you want a perfectly creamy consistency I suggest a food processor. A blender creates a slightly grainier dip, although equally delicious.
  • The tendency for this sauce is to thicken as it sits. Add a little water or coconut milk to the dip to thin it out!
  • Store in a covered container in the refrigerator for up to two weeks, or freeze for a later date!
  • An alternate way to use this sauce is to serve warm over pasta noodles! It makes for a delicious Thai dish!
  • Adapted from: Darlene Schmidt
  • If you like this recipe, check out these!: Spring Rolls with Peanut Dipping Sauce, and Filo-Wrapped Asparagus (with two dipping sauces!) 


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