Thai Peanut Dip With Wonton Chips

Course : Dips
Serves: 18
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18 sheets won-ton wrappers 3 in square
2 tablespoons vegetable oil
1/2 cup creamy peanut butter
8 ounces plain low-fat yogurt
2 tablespoons soy sauce
2 tablespoons packed brown sugar
1/8 teaspoon ground red pepper
2 cloves garlic -- pressed
1 piece fresh ginger root -- pressed, 1/2 inch chunk
1 tablespoon cilantro -- snipped, optional
1 package assorted fresh vegetables* -- optional

Preparation / Directions:

For chips, preheat oven to 375*F. Cut each won-ton wrapper in half diagonally; arrange in single layer on pan. Spray with vegetable oil (or Pam). Bake 8-10 minutes or until lightly browned and crisp. Remove from oven to cooling rack; cool. For dip, whisk together peanut butter, yogurt, soy sauce, brown sugar and red pepper until smooth. Press garlic and ginger root over peanut butter using garlic press; mix well. Pour dip into serving bowl. Snip cilantro; sprinkle over dip, if desired. Place dip in center of serving plate. Surround with wonton chips and assorted cut-up vegetables*, if desired. *Assorted vegetables: such as carrot sticks, red bell pepper strips, pea pods, celery fans, etc.


Nutritional Information:

40 Calories (kcal); trace Total Fat; (7% calories from fat); 2g Protein; 8g Carbohydrate; 1mg Cholesterol; 170mg Sodium

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