Spicy Peanut Dip

A few weeks ago I posted a recipe for Apricot Coconut Crumb Bars that I took on a day trip to the beach. We had so much fun with the kids on that trip and I’m already thinking about going again. We’d like to start going on more small outings. Day trips aren’t hard and they’re especially fun when you pack a picnic. It gets the kids outside, and still lets me catch up with friends and have some adult time.

Here’s another recipe from our beach trip for Spicy Peanut Dip that would be perfect for a picnic. It’s lightened up (in terms of both calories and texture) with silken tofu. I always use natural peanut butter, but if you only have the regular stuff around you can use it–just reduce the sugar by a tablespoon or two since regular peanut butter is sweet already. You can dip veggies in it for a snack, or use it as a spread on a veggie sandwich.

Spicy Peanut Dip


About 2 1/2 cups

Prep Time / Cook Time


Activity Guide

Car Camping, Picnic


  • 1 cup natural peanut butter
  • 1 cup silken tofu
  • 5 tablespoons brown sugar
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 3/4 teaspoon red chili flakes
  • 1 clove garlic, crushed


  • Cutting board
  • Food processor
  • Knife
  • Rubber spatula


  1. Combine all ingredients in a food processor and process until smooth.
  2. Serve with raw veggies such as cucumber, carrots, and bell peppers or use as a sandwich spread.

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