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.
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
- 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.