Creamy Peanut Dip (Print Version)

# Ingredients:

01 - 2 tablespoons brown sugar, maple syrup, or honey

02 - ½ cup creamy peanut butter

03 - 1 minced garlic clove

04 - 2 tablespoons Tamari or soy sauce

05 - 3-6 tablespoons heated water

06 - ½-1 teaspoon Sriracha, as spicy as you like

07 - 1 tablespoon lime juice or rice vinegar

01 - Grab a medium bowl and toss everything in except the water. Stir until the mixture becomes smooth and evenly blended.

02 - Pour the warm water in little by little, a spoonful at a time, to thin it out. Stop when it’s just how you want it.

03 - Pair this sauce with Fresh Spring Rolls or anything you love, then dig in!

01 - Tamari works well in place of soy sauce, especially for gluten-free needs.

02 - Swap out peanut butter for almond or cashew butter if preferred.

03 - You can use stevia or another sugar substitute if you're not using brown sugar.

04 - Make your batch up to 3 or 4 days ahead. Just know it might not taste as fresh later on.

05 - Keep in a sealed container in the fridge for 2 weeks, or freeze it for 4-6 months.

06 - Take it out of the fridge to warm to room temp, or microwave it for around 10 to 20 seconds before serving.