Prep 15 mins
Cook 20 mins
This recipe comes from the Moosewood Restaurant. It is a great dip for grilled, roasted, and deep-fried vegetables, as well as strips of roasted chicken. Great for parties and snacking! It stores well, up to 2-3 weeks in the fridge, just reheat and serve!
- 2 cups onions, chopped
- 1 tablespoon peanut oil
- 1⁄4 teaspoon cayenne (optional)
- 1⁄4 teaspoon ground ginger
- 1 banana, very ripe and mashed
- 1 cup low-sodium tomato juice
- 1⁄2 cup apple juice
- 1⁄2 cup unhomogenized unsweetened peanut butter
- In saute pan, cook onions until tender.
- Add cayenne, ginger, mashed banana, and saute, stirring frequently.
- After five minutes, add the juices.
- Simmer for 10 minutes more, before stirring in the peanut butter.
- Serve warm.
An interesting and tasty combination of flavors. I did a rustic version, with ground peanuts and finely chopped apples and tomatoes rather than juice. I also used sweet onion. We scooped it up on crackers. The kids really enjoyed this until they knew what it was, then they looked pretty doubtful but still couldn't stop eating.
Made half a recipe - and wish I had made more! Really different but found it was one I really liked - it went well with chicken. Did add the optional cayenne which gave it zing. Delicious as I knew a Moosewood recipe would be.
This was really tasty and different! I served it with fried cauliflower for a little snack today. We enjoyed it very much. Made for ZWT4 for the Tastebud Tickling Travellers.