Peanut Butter Dip

This peanut butter dip goes way beyond your average PB snack. Molasses adds a deep, almost smoky sweetness, fruit jam brings fruity brightness, and vinegar cuts through the richness with a sharp tang that keeps you coming back for another scoop.

The combination sounds unusual, but the flavors balance each other out. Think of it like a Southeast Asian peanut sauce crossed with a sweet spread. The vinegar is doing the same job lime juice does in a satay sauce, preventing the peanut butter from coating your mouth too heavily.

Mix everything except the sesame seeds first, working it until the consistency is as smooth as you can get it. Then fold in the sesame seeds for a nutty crunch in every bite. This recipe makes a big batch, so it’s built for feeding a crowd.

Chef Tips

• Use creamy peanut butter for the smoothest result. Chunky will work but makes it harder to blend the molasses and jam evenly.
• The vinegar taste mellows significantly after the dip sits for a few hours. If it tastes too sharp right after mixing, give it time.
• Serve with apple slices, celery sticks, pretzels, or spread on toast. It also works surprisingly well as a dip for grilled chicken skewers.

Variations

• Swap the fruit jam for apricot preserves for a more tropical flavor.
• Add a tablespoon of sriracha or hot sauce for a spicy peanut dip.
• Use tahini in place of half the peanut butter for a nuttier, more Middle Eastern-inspired version.