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Categories:Viewed: 47 - Published at: 9 years ago
Ingredients
- 12 slices bread
- 4 ounces peanut butter
- 3 ounces stone-ground Dijon mustard (or any other strong mustard will do)
- 2 tablespoons sugar
- 18 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)
Method
- Preheat oven to 375F.
- 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.
- Combine warm peanut butter with mustard, sugar, salt, and ranch dressing and stir until it is smooth.
- Refrigerate mixture.
- 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).
- 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.
- Arrange toast points in an aesthetically pleasing manner on a decorative plate.
- (Your family will appreciate the extra effort!
- ).
- Serve dip with the toasted bread, fruit, vegetables, and/or taquitos.
