SNACKS

Spicy Peanut Dip for Vegetables

SERVES 4 TO 6

• ¼ cup coconut milk
• ¼ cup low-sodium soy sauce
• 3 tablespoons organic unfiltered apple cider vinegar with the mother
• 2 tablespoons minced fresh ginger
• ⅔ cup creamy natural-style unsalted peanut butter
• 1 tablespoon honey
• 2 teaspoons hot pepper sauce, such as Sriracha or Texas Pete
• 1 teaspoon minced garlic
• ½ teaspoon yellow curry powder

Place the coconut milk, soy sauce, vinegar, ginger, peanut butter, honey, hot pepper sauce, garlic, and curry powder in a blender. Cover and blend until smooth, stopping the machine once to scrape down the inside of the canister. Scrape the dip into a serving bowl. Serve at once or cover and refrigerate for up to 2 days.