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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My sister-in-law is a health nut and likes to make this satisfying dip for when we watch our Steelers. Before you know it the whole fam damily is in there and it's all I can do to keep them from eating it straight out of the bowl with their hands! LOL! It reminds me of my cat at feedin' time! Ingredients:
12 slices bread |
4 ounces peanut butter |
3 ounces stone-ground dijon mustard (or any other strong mustard will do) |
2 tablespoons sugar |
1/8 teaspoon salt |
1 cup ranch dressing |
1 large garlic clove |
1 tablespoon olive oil |
1 cup vegetables, cut into crudites (e.g. raw broccoli, sugar snap peas, carrot sticks, etc) |
Directions:
1. Preheat oven to 375°F.
2. Warm peanut butter for about 1 minute in the microwave. You want it warm enough so that it will soften and be easy to mix, but not so hot that it melt.
3. Combine warm peanut butter with mustard, sugar, salt, and ranch dressing and stir until it is smooth. Refrigerate mixture.
4. Slice bread into triangles and arrange on a cookie sheet. Lightly coat with olive oil and then toast in oven until golden brown or until it has reach a desired crunchiness (I personally prefer a soft crunch).
5. As soon as the bread is done, cut the garlic clove in half and rub it all over the toast. Or you could skip this or use granulated garlic but I find the clove rub just tastes better.
6. Arrange toast points in an aesthetically pleasing manner on a decorative plate. (Your family will appreciate the extra effort!).
7. Serve dip with the toasted bread, fruit, vegetables, and/or taquitos.
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