Thai Layered Dip. Vegan Recipe

Published: Jan 21, 2015 · Modified: Feb 22, 2018 by Richa 41 Comments

Jump to Recipe Print Recipe

This Thai layered Dip has carrots, Peanut butter sauce, spicy salsa, cilantro, sprouts, & peanuts. all layered up for the perfect appetizer. Asian Flavors, zesty salsa or chopped tomato, onions, Sprouts and Peanuts! Vegan Gluten-free Recipe

Jump to Recipe

Ok people. This dip clearly is a game changer. I made this for the last game this Sunday. And see what happened.

The game went from 19 – 7 with seahawks playing miserably to 22- 28 in the last 5 minutes of the game. yep. Game changer I say.

This dip haslayers of shredded carrot or other veggie of choice, Creamy peanut sauce, cilantro and mint, salsa tossed with asian hot sauce, sprouts, and peanuts. (peanuts missing in the pictures – I had to move the dip from photo location to table quickly :). Use Almond Butter to make it Peanut-free.

Add other goodies like cucumbers, crisp noodles and what not. I use home sprouted mung beans, use any sprouts of choice.

And this dip does not go to waste. Use the leftover to toss in some crisped up tofu or veggies for lunch. Or use as salad dressing!

You need to make this dip.

Where are the layers you say, they are there somewhere. Make it look prettier with more defined layers in a smaller and tall trifle bowl kind of thing. Eventually, it will become all mixed up.

Yums to the yums

More Super bowl dips and apps like Jalapeno popper dip, Cashew mozzarella Sticks, spicy Sriracha cauliflower bites, Buffalo Chickpea and Ranch Pizza here.

Tag me #veganricha on Instagram if you make any of the super bowl spread!

This game year has been full of twists and turns. Anyone following the deflategate.

Recipe Card

Save This Recipe in Your Inbox

Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!

By submitting this form, you consent to receive emails from Vegan Richa.

Print Recipe

4.86 from 7 votes

This Thai layered Dip has carrots, Peanut butter sauce, spicy salsa, cilantro, sprouts, & peanuts. all layered up for the perfect appetizer. Vegan Gluten-free Recipe

Prep Time25 minutes mins

Cook Time5 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: Thai

Servings: 4

Calories: 257kcal

Author: Vegan Richa

Ingredients

For the Layered dip:

Shredded Carrots
Peanut butter or almond butter sauce Recipe below
Salsa + sambal oelek or Use 1 ripe tomato chopped, ½ cup finely chopped red onion, salt, pepper and lime juice and mix. Mix in asian hot sauce to taste
Chopped cilantro + mint
Mung Bean Sprouts tossed with salt and pepper
Peanuts or other nuts or sesame seeds
A dash of lemon juice
Add fried noodles cucumbers etc for variation

Peanut butter/Nut butter Sauce:

½ cup (125 g) creamy peanut butter or almond butter I usually use almond butter
2 inch piece of fresh ginger coarsely chopped
2 cloves of garlic
1 tablespoon soy sauce or use coconut aminos to make soy-free
1 to 2 tablespoons lemon juice
½ to 1 teaspoon sugar
2 to 3 teaspoons Sriracha sauce or asian chili sauce to taste
3 tablespoons or more water

Instructions

Make the Peanut butter sauce: Blend everything until smooth and creamy. Taste and adjust spice, tang and sweet. Add more water to blend to a dip consistency.
Layer the carrots, nut butter sauce, salsa + asian hot sauce, loads of cilantro and mint, sprouts, peanuts, lemon juice and a dash of salt and pepper.
Warm in the oven for 5 to 10 minutes if needed. (optional).
Serve with chips or carrots, celery, cucumber, other vegetables.

Notes

Variation: Add a layer of vegan mayo. Add a layer of pineapple or mango cubes.

Use the leftover dip to make a stir fry. Cook vegetables or tofu in a little oil. Add the leftover dip and toss in well. Cook for 5 minutes and serve.

Nutritional values based on one serving

Nutrition

Nutrition Facts

Thai Layered Dip. Vegan Recipe

Amount Per Serving

Calories 257Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Sodium 444mg19%

Potassium 388mg11%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 5g6%

Protein 11g22%

Vitamin A 2750IU55%

Vitamin C 6.6mg8%

Sharing is caring!

Share on PinterestShare on FacebookShare on WhatsAppShare on X (Twitter)Share on Email

More Vegan Appetizer Recipes

Butter Chicken Bao (Stuffed Bun)
Peanut Sesame Roasted Potatoes
Gochujang Cauliflower Baked
Vegan French Onion Dip

⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

Reader Interactions

Comments

Leave a Comment and Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Angela
March 26, 2023 at 3:30 am

Fabulous!
Reply
- Vegan Richa Support
  March 27, 2023 at 6:39 pm
  thank you!
  Reply
AimeeK
February 14, 2021 at 6:22 pm

This is AMAZING! The peanut butter sauce is one of the best flavors I’ve ever tasted. I seriously could not stop eating it 😍
Reply
- Vegan Richa Support
  February 15, 2021 at 9:00 am
  well – thanks for taking a break to take the time to write the review!
  Reply
ritu
August 01, 2020 at 8:12 am

hi Richa i love all your recipes 😘since so long i was looking for good and healthy vegan recipes i m really glad i found your recipes .
Reply
- Vegan Richa Support
  August 01, 2020 at 11:55 am
  Fabulous !
  Reply
Rita
January 01, 2020 at 9:37 am

Delicious, but to be truly vegan, the recipe should specify Vegan Siracha-style sauce. Regular Siracha has fish sauce (anchovy-based) in it. It doesn’t taste as good, but avoids the fish content.
Reply
- Richa
  January 01, 2020 at 9:53 am
  Thanks! Many sriracha brands are vegan while others are not. so are other condiments as well. ill specify vegan sriracha. its a vegan blog, so its obvious that the ingredient used should be vegan.
  Reply
Amrita
March 06, 2019 at 2:23 am
Richa when u say salsa u mean Mexican tomato Salsa? Pls specify the recipe pls .
Reply
- Richa
  March 06, 2019 at 11:05 am
  yes tomato salsa , pico de gallo or a bell pepper tomato salsa, any will work
  Reply
Hannah M. Jordan
February 03, 2019 at 8:26 pm

This dip never fails to please! It has become our go-to dip for all kinds of gatherings. I love that it’s vegan and gluten-free, but I notice a lot of meat eaters chowing down on it, too. Because it’s THAT good. The sprouts give it a nice crunch, but they are getting harder to find at the stores around here, and I can assure you that the dip is delicious even without the sprouts!
Reply
- Richa
  February 04, 2019 at 12:19 am
  yay!!
  Reply
  See Also
  Thai Basil Chicken Recipe | ChefDeHome.com
Shruthi Ravi
August 24, 2017 at 10:01 am
Richa ..this looks so good. I want to try this for a dinner party. Can I make the nut sauce a day ahead? I am making a bunch of things, so it would be good if I could prep ahead and just layer it all up right before my guests arrive. TIA !
Reply
- Richa
  August 24, 2017 at 11:34 am
  Yes, make all the layers ahead of time and assemble on the day.
  Reply
Patty
April 04, 2016 at 9:13 pm
What kind of salsa do you recommend?? There are a LOT of different ready-made salsas and I think that would greatly influence the over all taste. Can you point me in the right direction by suggesting a brand or basic salsa please?? This dip sounds amazing!!
Reply
- Richa
  April 04, 2016 at 10:33 pm
  I usually make my own salsa / pico de gallo. you can get the recipe for pico de gallohere https://www.veganricha.com/2016/01/easy-black-bean-burrito-bowl.html
  Reply
Amy
January 11, 2016 at 2:17 pm

I made this dip for a family gathering and it was a huge hit. It’s absolutely delicious!
Reply
- Richa
  January 11, 2016 at 2:49 pm
  Awesome!!
  Reply
  - Nichole
    October 11, 2019 at 9:21 am
    So amazing! We’ve made this dip twice to take to parties where no one else is vegan. All the non-vegans raved over it and wanted the recipe. We ate it with crispy pita chips and it’s hearty enough to be lunch! The leftovers got mixed into soba noodles on day three and it made an amazing pasta dinner. Can’t wait to make it again!
    Reply
Jeff
December 23, 2015 at 7:00 am
Looks good, but definitely not Thai. I’ll post some vegan recipes I’ve created since living in Bangkok
Reply
- Richa
  December 23, 2015 at 10:25 am
  its thai inspired dip 🙂
  Reply
Taylor @ What Vegetarians Eat
February 05, 2015 at 10:56 am
Wow this looks so good! Can’t wait to try it. My husband has been teasing me that lately I’ve been putting peanut butter in everything. It’s just so good. And I love thai flavors. The combo of sweet and spicy is my favorite.
Reply
Natalia Hamell
February 05, 2015 at 8:53 am
This looks so unique and delicious! I will definitely be trying it! 🙂
Reply
Sahra
February 03, 2015 at 12:43 pm
I made this for a gathering and omitted only the sugar. It was WONDERFUL and there was nothing left by the end of the night. Thank you very much!
Reply
Astrid
February 01, 2015 at 4:04 am
That looks incredible!
Reply
Priya
January 25, 2015 at 6:47 pm
Hi Richa,
Made this dip yesterday with homemade almond butter. I should admit that I did not expect that it would come out so good. It looked like a 5 start dish and tasted so too. 🙂 I did make few changes to the recipe, like omitting soy sauce, chilli sauce and sprouts. With these omissions, mine wouldn’t have tasted like yours :-), nevertheless, it was finger licking good. Thanks for sharing such an awesome and easy recipe.
Reply
- Nichole
  October 11, 2019 at 9:24 am
  So amazing! We’ve made this dip twice to take to parties where no one else is vegan. All the non-vegans raved over it and wanted the recipe. We ate it with crispy pita chips and it’s hearty enough to be lunch! The leftovers got mixed into soba noodles on day three and it made an amazing pasta dinner. Can’t wait to make it again!
  Reply
  - Richa
    October 11, 2019 at 10:15 am
    Thanks!!
    Reply
Cara's Healthy Cravings
January 24, 2015 at 3:23 pm
Only good things come from things that include peanut sauce!! Mmm!
Reply
The Vegan 8
January 24, 2015 at 2:30 pm
What an amazing idea Richa to switch things up from the standard 7 layer dip…this looks so incredibly delicious! I love Thai flavors..I could drink them…..and devour this dip!
Reply
Thalia @ butter and brioche
January 24, 2015 at 12:26 pm
What a delicious idea to make a thai flavoured dip! I love all the fresh ingredients and aromatic spices going on in it.
Reply
Gabby @ the veggie nook
January 23, 2015 at 2:22 pm
This is SO creative! Love the idea of a layered dip with a thai spin! Awesome lady 🙂
Reply
Ana @ Ana's Rocket Ship
January 23, 2015 at 5:40 am
Yum!
Reply
gittie
January 23, 2015 at 2:20 am
my husband hates cilantro what can I use instead?
Reply
- Richa
  January 24, 2015 at 1:41 pm
  how about some basil?
  Reply
Annie
January 22, 2015 at 5:20 pm
Looks scrumptious, Richa! I’d sit through a football game just to eat this :-)!
Reply
Cynthia
January 22, 2015 at 3:30 pm

This sounds (and looks) amazing! In keeping with the Asian theme, I think I would serve it with Won ton chips. Thanks for sharing!
~C
Reply
Caitlin
January 22, 2015 at 11:23 am
HOLY sh*t, WOMAN, this looks absolutely incredible! i would eat this like soup every day for the rest of my life. you’re my hero.
Reply
Mihl
January 22, 2015 at 3:00 am
I obviously have no clue about all this game talk but this dip looks like a great lunch to me!
Reply
- Richa
  January 22, 2015 at 9:44 am
  lol yeah. its superbowl season till feb 1 🙂 you dont need the game for this super fun dip!
  Reply
Shannon
January 21, 2015 at 5:57 pm
Amazing idea and it looks gorgeous too! Go Hawks!!!
Reply