0 recipes from contoocook and beyond


Spicy Peanut Dip:
l tbsps. veggie oil
l large shallot, chopped
l tbsps. minced fresh ginger
2 cloves minced garlic
l tsp. curry powder
l/8 tsp. dried crushed red pepper
l cup or more canned chicken broth
l/2 cup peanut butter
4 tsp. lime juice
l tbsps. soy sauce
l tsp. packed brown sugar
Heat oil in skillet over med heat. Add shallot, ginger & garlic; saute until shallot is tender, aobut 3 mins. Add curry and pepper. Stir until aromatic about l5 seconds. Stir in l cup broth, peanut butter, lime juice, soy and brown sugar; whisk to blend. Simmer until mix thickens about 3 mins. Season with s&p. Cool in bowl mixing occasionally. Cover and refrigerate 2 hrs. (Can be made 2 days ahead) Serve chilled or room temp.
Add more broth by tablepoons if needed.
Blue Cheese & Carma=elized shallot dip:
l tbsp. veggie oil
l-l/4 cups thinly sliced shallots (about 4 ozs.)
3/4 cup mayo
3/4 cup sour cream
4 ozs. blue cheese, room temp.
Heat oil over med low heat. Add shallots. Cover & cook until they are deep golden brown, stirring, about 20 mins. Cool. Whisk togehter mayo & sour cream in med bowl to blend. Add cheese. Using rubber spatula mash mixture until smooth. Stir in shallots. Season dip with s7P. Cover and refrigerate until flavors blend, about 2 hrs. (Can be made 2 days ahead) Serve chilled or at room temp.

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