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Reviewed: May 17, 2008

I LOVE this. It's a bit runny as a dip, but delicious! Very strong flavors, though, so be certain you like them all. I taste the red wine vinegar most prominently. I ate with some sliced cucumbers I had, and can see how it would be wonderful as a marinade too. It does make a lot if you are using as a dip, so I think I might try it with some pasta or as a marinade as well. I dumped it all in the food processor at once, and it was fine, although still somewhat chunky, but I don't mind it that way. Thanks!

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pomplemousse

	Cooking Level: Intermediate Home Town: Pendleton, Oregon, USA Living In: Dumfries, Virginia, USA
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Reviewed: Feb. 18, 2008

This is a bit on the thin side for a dip, but it's GREAT as a marinade for chicken or tossed with whole wheat noodles for an awesome Thai pasta. I add garlic and substitute some of the peanut oil with peanut oil and chili oil--yum!

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moon8305


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Reviewed: May 17, 2007

i just loved this stuff. a nice blend of the vinegar and peanut, spicy and tangy. i will make this again for sure.

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lockesmom

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Mar. 27, 2007

This dip was completely overpowered by the vinegar, soy sauce and garlic. It tasted more like a marinade than a dip. I made it for a party, but was embarassed to serve it, so I tried to re-do it with only 1 Tbs. vinegar, 1 Tbs. soy sauce, and 2 cloves of garlic, and some cream cheese to make it more dippy. Too bad because peanut/cilantro is a really nice combination.

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yuppie


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Reviewed: Feb. 5, 2007

I hate to be the voice of disent but I found the recipe very salty (and I'm a salt person). If I make it again I would cut the soy sauce in half. I also cut the garlic down to 2 cloves and added more cilantro than the recipe called for. I served it with plain, grilled scewered chicken and fresh snow pea pods for dipping.

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scubaswank


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Reviewed: Nov. 2, 2006

I made this recipe in a blender- very easy. It was SO flavorful. It was a little bit runny so I added about a cup of mashed chickpeas. It added texture and took the bite off. There are so many strong flavors in this dip that it needed a bit of toning down.

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Erin

	Cooking Level: Intermediate Home Town: Vancouver, British Columbia, Canada Living In: Calgary, Alberta, Canada
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Reviewed: Sep. 27, 2006

I made this for my boyfriend's birthday bash and I doubled the recipe. It went much further than I expected and brought half of it to work the next week. I can't tell you how many people asked for the recipe! And they all had ideas for other ways to use it - salad dressing, add coconut milk and pour over chicken, etc. They kept coming back for more. I served it with veggies (snap peas are perfect) and pretzels. I will definitely make it again. It was so easy too.

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MissVeeKee


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Reviewed: Aug. 11, 2006

This is so yummy! I doubled the recipe and served it with the Grilled Salmon II. It went really well with the fish and people also dipped vegetables and bread into it. YUM!

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AHULK2000


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Reviewed: Jul. 6, 2006

Awesome!!! Great for shrimp cocktail.

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Tiny Blonde

	Cooking Level: Intermediate Home Town: West Milford, New Jersey, USA Living In: Hopatcong, New Jersey, USA
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Reviewed: Apr. 25, 2005

This is so good - it has become a staple at every gathering I attend.

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ABIANCHI


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Reviewed: Feb. 12, 2004

I used half of this recipe to marinate chopped chicken breast which I then stir-fried with asparagus and mushrooms. I served it over rice. I warmed up the other half of the sauce and drizzled some over the chicken and rice. I also served it as a dipping sauce for Schwan's Pork Potstickers. It was delicious! Thanks for a great recipe!

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EERICKSON


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Reviewed: Oct. 4, 2003

I've used this recipe a couple of times. I used it as a dipping sauce for thai salad rolls and as a marinade for grilled chicken salad. Both meals were delicious.

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Reviewer:

JAHOETMER


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