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PB & J Dipping Sauce




Source of Recipe


Donna Rollison


Recipe Introduction


From RightatHome.com - Adapted to be GFCF by Donna.....


List of Ingredients




1 cup creamy gf peanut butter
2 Tbls grape jelly, melted (or simply fruit spread)
2 Tbls Mock Buttermilk (Recipe filed under MYO.)
1/4 cup white wine vinegar
6 Tablespoons water
1/4 cup chopped peanuts
Fresh parsley, chopped, or dried parsley (for garnish)

Recipe



Combine the peanut butter, the 2 Tbls of mock buttermilk, the melted jelly (see Chef’s Note), vinegar and water in a medium-size bowl.

Stir with a whisk or a fork until smooth.

Add about half the chopped peanuts and stir to combine.

Transfer the sauce to a serving dish and sprinkle the remaining peanuts and the parsley on top.

Set aside.

Chef's Notes: To melt the jelly, heat it in the microwave in 15-second increments until it is liquid (approximately 30–45 seconds). Or heat it in a saucepan over medium-low heat, stirring until it is liquid. (Safety tip: Melted jelly is very hot, so take lots of care when handling it.)

The peanut butter and jelly sauce can be made ahead and stored in a Ziploc® Fresh Shield® Twist 'n Loc® Container for up to 2 weeks. Bring to room temperature before serving.