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Peanut-Yogurt Dip Served
With Gulf Coast Cocktail Shrimp

Recipe courtesy of Emmer & Rye, Seattle

Our Inspiration: Emmer & Rye's farro fries with spicy peanut-yogurt sauce

Monday, November 01, 2010

Ingredients

  • 1/2 cup plus 2 tbsp creamy peanut butter
  • 1/4 cup plain yogurt
  • 1 cup sour cream
  • 3/4 cup buttermilk
  • 1 tablespoon white-wine vinegar
  • 2 tablespoons Sriracha or other hot chili sauce
  • 3/4 teaspoon crushed red-pepper flakes
  • 3/4 teaspoon kosher salt
  • 1/4 cup chopped unsalted peanuts

Preparation

  1. Whisk peanut butter and half the yogurt together in a large bowl. Add remaining yogurt and next six ingredients and whisk until well combined and smooth. Stir in peanuts and serve.
Food styling by Victoria Escale for Halley Resources
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