This Thai layered Dip has carrots, Peanut butter sauce, spicy salsa, cilantro, sprouts, & peanuts. all layered up for the perfect appetizer. Vegan Gluten-free Recipe

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 5 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: Thai

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

Method

  1. 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.
  2. 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.
  3. Warm in the oven for 5 to 10 minutes if needed. (optional).
  4. Serve with chips or carrots, celery, cucumber, other vegetables.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.