Uncle MIckey's peanut dip or sauce

By Wendy Andresen | Apr 11, 2018

I don’t know who Uncle Mickey was, but he sure made a wicked-good peanut dip. I often take this dip to parties, and there’s never any left over to bring home. I like to serve it with a colorful assortment of cut-up red and yellow peppers, rainbow carrots, cucumber slices, broccoli, and bok choy stems. If you’ve never tried bok choy, you’ll find the stems to be a little like celery but less fibrous and much juicier, with a very mild cabbage taste. Save the greens to eat raw in salads or to stir-fry in your favorite Asian dish. You can thin this dip with water to make it the proper consistency to use as a sauce for an Asian noodle dish.


3/4 cup creamy peanut butter

1/4 cup reduced-sodium soy sauce

2 Tbsp. rice vinegar (unseasoned)

1 Tbsp. sugar

1 Tbsp. toasted sesame oil

2 tsp. chili powder

2-inch piece fresh ginger, peeled and diced

1 to 2 cloves garlic, crushed

1 tsp. hot sauce, more or less to taste

Water if needed to achieve dippable consistency. Not all peanut butter is created equal.


Put all ingredients in a food processor and process thoroughly until completely smooth. Add water a little at a time until dip achieves a consistency you like. It should cling thickly to a bok choy stem without breaking it. Refrigerating it thickens it somewhat. I like to garnish with a few cilantro leaves or some thinly sliced scallions.

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