Peanut Chili Dip

This no-cook dip brings serious heat and tang to your snack spread. Peanut butter gets loosened with water into a smooth paste, then punched up with soy sauce, fresh lemon juice, minced garlic, and a full tablespoon of chili powder. A drizzle of honey rounds out the fire with just enough sweetness to keep you reaching back for more.

The key here is the paste step. Work the peanut butter and water together first until completely smooth before adding anything else. If your peanut butter is on the thicker side (natural varieties especially), add water a teaspoon at a time until you hit a dippable consistency. You want it thick enough to cling to a carrot stick but loose enough to scoop with a cracker.

Serve this with sturdy dippers: broccoli florets, bell pepper strips, cauliflower, or thick-cut crackers that won’t snap under the weight. A sprinkle of chopped peanuts on top adds crunch and visual appeal.

Kitchen Tips

• Use creamy peanut butter for a silky dip, or chunky for extra texture
• Tamari works as a gluten-free swap for soy sauce with nearly identical flavor
• This dip thickens in the fridge; stir in a splash of water before re-serving
• Taste and adjust the chili powder gradually if you’re heat-sensitive

Variations

• Thai-style: Add a squeeze of lime juice and a splash of sesame oil
• Smoky version: Swap chili powder for chipotle powder
• Vegan: Replace the honey with maple syrup or agave