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.
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