Friday recipe: peanut butter love

April 12, 2013 —

Have I told you lately how much I love peanut butter? Give me a jar, preferably the crunchy kind, and a spoon and I’m happy. I crave the creamy stuff the way some people go ga-ga over chocolate or episodes of “The Walking Dead.”Peanut butter love

Don’t limit your enjoyment of peanut butter cookies, although those are always worth indulging in (my go-to recipe: one cup peanut butter, one cup sugar or Splenda, one egg, well combined; roll into balls, criss-cross tops with a fork and bake five to six minutes at 350 degrees). Peanut butter is a tasty addition to dips and main dishes, like the spread below from Prevention.com.

Popeye peanut butter hummus

  • 15-ounce can chickpeas, rinsed and drained
  • 
3 tablespoons peanut butter
  • 2 tablespoons fresh lemon juice
  • 
2 teaspoons extra virgin olive oil
  • 
1/2 teaspoon cumin
  • 
1 clove garlic, mashed with a pinch of salt
  • 
5 ounces (½ package) frozen chopped spinach, thawed and squeezed dry

Combine all ingredients except spinach in food processor. Add 1/3 cup warm water and, if desired, ½ teaspoon kosher salt and process until smooth. Quickly pulse in spinach until combined. Transfer to a serving bowl and enjoy with crackers or raw veggies.

Spicy peanut dip

  • 1/3 cup peanut butter
  • 2 small fresh chile peppers, seeded and chopped
  • 
2 small cloves garlic, minced
  • 
1/4 cup fresh lime juice
  • 
3 tablespoons mango nectar or apple juice
  • 
2 tablespoons reduced-sodium soy sauce

Combine all ingredients in blender. Puree until thick and smooth, adding a little more mango nectar or apple juice to thin if needed. Serve dip with raw veggies.

Peanut satay

  • 3/4 cup creamy peanut butter
  • 
1/2 cup light coconut milk
  • 3 tablespoons reduced-sodium soy sauce
  • 
2 tablespoons freshly grated ginger
  • 2 tablespoons mirin or rice wine
  • 1 tablespoon fresh lime juice
  • 
2 teaspoons Sriracha or other hot sauce

Combine all ingredients in bowl and whisk together until smooth. Brush on chicken, tofu or pork skewers and grill, or serve with any Asian-style noodle or rice dish.


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.