Dips and veggies are lovely party foods.  This recipe has  a pleasant, warming, wintery flavor.

Ingredients:

  • 1 C almond butter (organic peanut butter or cashew butter may be substituted)
  • 1 C smooth tomato sauce
  • 1 T curry paste*
  • 1 T fish sauce (or Tamara)
  • 1 T tamari
  • 2 T rice vinegar
  • 1 T balsamic vinegar
  • 2 T fresh basil**
  • 1 T fresh ginger

Place ginger in food processor and pulse until chopped fine. Add the basil and pulse again for a few seconds. Add remaining ingredients and pulse until blended. Taste and adjust seasonings as needed. Don’t be afraid to add more of anything you want, a little at a time.

*I like Mae Ploy Brand Curry Paste (red, green or yellow) – you can find it in most Asian markets. If you don’t have the curry paste, you can use  1/4 tsp chili paste and 1/4 c light miso paste. If you want the curry flavor, add 1 tsp curry powder.

**Trader Joe’s sells tiny cubes of freshly frozen basil that are tasty and convenient. They also have garlic and cilantro cubes which are nice to keep in your freezer.