I am a huge fan of dips, and I believe that they can truly make a meal complete. From the classic hummus to the ever-popular guacamole, dips are a staple in many cuisines around the world. They add a creamy element to a dish but also pack a punch of flavor that can elevate even the simplest of meals.
That’s why I think tapas have become so popular worldwide. When we do tapas at home, we always have a variety of dips like pesto, cheese, and tapenades, along with different foods to dip into these amazing combinations. It’s so satisfying, and people always seem to eat just a little too much.
Today, I wanted to try something new and create some unique dips to go with satay.
I came up with two different versions: a delicious chicken satay served with baked feta and artichoke dip, and a vegan avocado satay with a creamy peanut butter sauce.
The peanut butter sauce is one that I usually make for my fresh Vietnamese spring rolls, but it’s amazing with warm avocado sticks too! I hope you give these dips and satay a try and create your own tapas spread.
If you enjoyed this recipe, you might also love Beluga Stuffed Avocados, Avocado on Toast and Cold Avocado Soup.
Avocado Satay
Ingredients
Avocado Satay w. Creamy Peanut Butter sauce
- 4 avocados
- 2 tbsp sweet chili sauce
- 1 tbsp sesame seeds
Peanut butter sauce
- 3 tbsp peanut butter
- 80 ml stock
- 1.5 tsp soya
Instructions
- Preheat oven to 200 ºC/400 ºF. Open the avocado I half, take out the stone and gently scoop out the flesh in one piece. Cut the avocado into wedges and gently put on a little wooden stick. Brush with sweet chili sauce and drizzle with sesame seeds. Bake in the oven for 15 min.
- In a bowl add all the ingredients for the peanut butter sauce and use a fork to whisk it together. Add a little extra stock if it seems to thick. Serve the avocado satay with the creamy dip.