By now, you guys know that I’m kinduvasnob in the kitchen. As in, there’s a little bit of groan when I have to feature “somebody else’s recipe.” But, I am in awe of another blonde culinary goddess in the kitchen….my new friend and kitchen partner, Sherry Coleman Collins.
Sherry is a registered dietician with the National Peanut Board, super Mom to an adorable 14 month old, and she joined me in the Atlanta Plugged in Kitchen to whip up some imaginative peanut butter dishes. You’ll never go ranch again once you taste this dip….it’s the shiznittabam, just sayin’. Stay tuned for more of Sherry’s showstopper recipes next week– and videos too!
Peanut Butter Curry Dip for Veggies
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Ingredients
- 1 cup plain Greek yogurt
- 1 cup creamy peanut butter
- 2 tsp fresh grated ginger
- 3 tsp curry powder
- ½ tsp salt
Instructions
- Mix all ingredients and chill 1 hour or more to allow flavors to marry.
- Serve with fresh vegetable crudité.
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