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Dips for Dunking

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    Source: www.womansday.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B1, H, C, D, E
    MineralsNatrium, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 cup(s) cream coconut

    2. 2 tablespoon(s) each creamy peanut butter

    3. lime juice

    4. 1 teaspoon(s) (up to 2)

    5. jalapeno hot sauce

    6. 1 tablespoon(s) chopped jalapeno pepper

    7. 1/2 cup(s) chopped roasted red pepper strips

    8. 1/2 cup(s) light mayonnaise

    9. 1 small clove garlic

    10. 1 teaspoon(s) red wine vinegar

    11. 1 cup(s) packed cilantro leaves

    12. 3 clove(s)

    13. garlic

    14. 1/2 cup(s) olive oil

    15. 3 tablespoon(s) each lime juice and water

    16. 1 teaspoon(s) crushed red pepper flakes

    17. 1/2 teaspoon(s) salt

    18. 1/2 cup(s) Greek yogurt

    19. 1/2 cup(s) mango chutney

    20. 2 teaspoon(s) curry powder

    21. 1/2 cup(s) reduced-sodium soy sauce

    22. 3 tablespoon(s) each dark brown sugar and water

    23. 1 tablespoon(s) rice vinegar

    24. 2 teaspoon(s) grated ginger

    25. 1 teaspoon(s) grated orange zest

    Instructions Jump to Ingredients ↑

    1. Whisk 1⁄2 cup cream of coconut, 2 Tbsp each creamy peanut butter and lime juice, and 1 to 2 tsp jalapeño hot sauce in small bowl. Stir in 1 Tbsp chopped jalapeño pepper.

    2. Pulse in food processor 1⁄2 cup coarsely chopped roasted red pepper strips, 1⁄2 cup light mayonnaise, 1 small clove garlic and 1 tsp red wine vinegar. Cover; refrigerate until serving.

    3. Pulse in food processor 1 cup packed cilantro leaves and 3 cloves garlic until finely chopped. Add 1⁄2 cup olive oil, 3 Tbsp each lime juice and water, 1 tsp crushed red pepper flakes and 1⁄2 tsp salt; process until blended.

    4. Pulse in food processor 1⁄2 cup Greek yogurt, 1⁄2 cup mango chutney and 2 tsp curry powder. Cover; refrigerate until serving.

    5. Mix together 1⁄2 cup reduced-sodium soy sauce, 3 Tbsp each dark brown sugar and water, 1 Tbsp rice vinegar, 2 tsp grated ginger, and 1 tsp grated orange zest until sugar dissolves.

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