Recipe by Sue Lau
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!
Top Review by realbirdlady
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.
- 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