Super Bowl Week: Peanut Chili Dip and Pita Crisps

by Ellen Slattery, Posted Jan 28th 2008 @ 4:00PM

If you're tired of the typical dips (and we don't mean that weirdo who chatted you up at the bar last night), check out a lighter, spicier alternative: peanut chili dip from The 15-Minute Gourmet: Vegetarian, by Paulette Mitchell.

Peanut Chili Dip
Makes: 2/3 cup

You will need: 1/3 cup organic or natural peanut butter, smooth or crunchy
3 Tbsp. water
2 Tbsp. soy sauce
2 Tbsp. lemon juice
2 tsp. honey
1 tsp. minced garlic
1 tsp. chili powder
Optional dash of cayenne

Combine pb and water in a bowl, stir to make a paste. Stir in remaining ingredients and serve. You can keep this baby in the fridge until you're ready to eat - it's great hot or cold.

And don't forget dippers - forgo boring tortilla chips for homemade pita crisps.

Pita Crisps
Serves four

2 6-inch pita breads
2 tsp. butter
1/4 cup grated Parmesan cheese
2 tsp. dried oregano

Preheat broiler, and split each pita into two halves. Put them on an ungreased baking sheet , rough side up, and spread with butter (or olive oil, if you prefer).

Toss the Parmesan and oregano in a small bowl, and sprinkle over the pitas, and then use kitchen shears to cut them into 6 triangular wedges.

Broil for two minutes until crispy.

Filed Under: Slashfood Bowl 2008
Tags: chips, dip, peanut, pita, tortilla, vegetarian