Satay Dip

If you like any kind of satay, you’re going to LOVE this dip!!! It’s easy to make and extremely versatile because it goes perfectly with a variety of foods: fresh veggies, summer rolls, or grilled shrimp, chicken and pork. When I first saw the list of ingredients, the 1/4 cup of ketchup threw me. But, hey, I trust Ina Garten so I gave it a go.

I followed the recipe, cooking the ingredients as stated then pureed the mixture in the food processor for a creamier texture. For another layer of flavor and a little kick, I added a few tablespoons of coconut milk and a little Thai chili sauce. One word: YUMM!!! This recipe requires very little effort but delivers loads of flavor. Serve it at your next party and I guarantee you’ll get asked for the recipe. Enjoy!!

Satay Dip
-recipe from The Barefoot Contessa Cookbook by Ina Garten

1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and serve. Can be stored in the refrigerator for a month. Yield: 1 1/2 cups