* such as carrots, broccoli, bell peppers In a small mixing bowl, cream the peanut butter, garlic and sugar until well-blended. Add the soy sauce, vinegar, chili oil, cilantro and red pepper flakes; mix until blended. Chill for 1 to 2 hours or overnight to blend flavors. Serve with an assortment of fresh vegetables for dipping. Makes 1 1/4 cup. From Hall Street Bar & Grill, Beaverton. From the Oregonian FOODday, 1/5/93. Posted by Stephen Ceideburg
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 1|
|Calories from Fat: 547 (66%)|
|Amt Per Serving||% DV|
|Total Fat 60.8g||81 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 41g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 0mg||0 %|
|Sodium 1728.9mg||60 %|
|Potassium 961.8mg||25 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 43.9g|
|Protein 30.4g||43 %|
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Calories per serving: 830
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