Prep 20 mins
Cook 5 mins
My sister-in-law is a health nut and likes to make this satisfying dip for when we watch our Steelers. Before you know it the whole fam damily is in there and it's all I can do to keep them from eating it straight out of the bowl with their hands! LOL! It reminds me of my cat at feedin' time!
- 12 slices bread
- 4 ounces peanut butter
- 3 ounces stone-ground Dijon mustard (or any other strong mustard will do)
- 2 tablespoons sugar
- 1⁄8 teaspoon salt
- 1 cup ranch dressing
- 1 large garlic clove
- 1 tablespoon olive oil
- 1 cup vegetables, cut into crudites (e.g. raw broccoli, sugar snap peas, carrot sticks, etc)
- Preheat oven to 375°F.
- Warm peanut butter for about 1 minute in the microwave. You want it warm enough so that it will soften and be easy to mix, but not so hot that it melt.
- Combine warm peanut butter with mustard, sugar, salt, and ranch dressing and stir until it is smooth. Refrigerate mixture.
- Slice bread into triangles and arrange on a cookie sheet. Lightly coat with olive oil and then toast in oven until golden brown or until it has reach a desired crunchiness (I personally prefer a soft crunch).
- As soon as the bread is done, cut the garlic clove in half and rub it all over the toast. Or you could skip this or use granulated garlic but I find the clove rub just tastes better.
- Arrange toast points in an aesthetically pleasing manner on a decorative plate. (Your family will appreciate the extra effort!).
- Serve dip with the toasted bread, fruit, vegetables, and/or taquitos.
As weird as it sounds, this dip is sooooo good !! I LOVED IT !! Very smooth and creamy, with a slightly spicy bite from the mustard. I think it would also be a great sub for mayo or mustard on a sandwich or wrap !!