Easy Peanut Dressing

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Welcome to the best week ever in the history of all weeks…PEANUT BUTTER WEEK! I got this idea when I was under the weather (due to drinking, don’t feel bad for me) and it was one of the best I’ve had in a while.

pb week

Because really, who doesn’t love peanut butter? To kick off a week full of delicious PB goodness, I’m sharing one of my favorite dressing recipes, easy peanut dressing. I made this for the first time a few months ago and have been making it once a week or so ever since. It’s that good.

peanut dressing

Most peanut sauces and dressings are made with coconut milk, which is why I’ve never made them before. A little known secret about my husband…he’s fatally allergic to coconut. Instead of risking poisoning him, I tried to find a recipe without this lethal ingredient. Surprisingly there aren’t a whole lot out there so I had to do a bit of experimenting. A lot of peanut butter was harmed in the production of those sauces, let me tell you. But after some fails and flops, I found one that worked. The flavors, the texture, the HOLY SHNIZAA WOWW factor was all there. And I’m pretty sure E never got to try the first batch since I ate it all. With no shame.


What makes this dressing so KILLA (said in a British accent) is how versatile it is. You can throw it on a salad, mix it into a chicken dish, use it as a marinade, drink it through a straw, spoon feed it to yourself, bathe in it…whatever your silly, slightly freaky heart desires. Plus, you can always make it thicker/lighter, depending on your preference. I love a slightly thick dressing but you can always add more water to make it supaa smooth.


Look at that pour! I did that all by myself WITHOUT a tripod or a remote. Just a whole lot of juggling and strage stares from the people across the street. But I won’t show you how much soy sauce I spilled all over myself, the floor and Oscar. Poor little mop needs another bath already.

Easy Peanut Dressing

peanut sauce


Yields about 1 cup. Recipe adapted from Cooking with Amy.
Prep time: >10 minutes


  • 1/3 peanut butter (I used low-fat)*
  • 2 tablespoons low sodium soy sauce
  • 1 1/2 teaspoons red pepper jelly*
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup warm water*
  • Pepper
  • Juice from 1/2 lime

*Add additional peanut butter if you want it thicker.
*Sub in brown sugar if you don’t have this. Start with 1 teaspoon and add more for sweetness.


  1. Place peanut butter, soy sauce, red pepper jelly cayenne pepper, pepper and lime juice in a food processor. Pulse on low until mixture is smooth. Gradually add water and pulse between additions. *If the dressing is too thick, add additional water. 
  2. Serve immediately or chill in a sealed jar for up to 3 weeks.

Nutritional information per serving (2 tablespoons):

Calories: 101.75
Fat:  6.5 grams
Carbohydrates: 9 grams
Fiber: 2 grams
Protein: 4.25 grams
Weight Watchers Points: 3

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  1. Monday, February 25th, 2013
    YAY for peanut butter!!
  2. Monday, February 25th, 2013
    Can't think of a better week! I actually just restocked on pb, so we are definitely on the same page. :)
  3. Monday, February 25th, 2013
    Best week, EVER!!
  4. Posted by Liz @ The Lemon Bowl on
    Monday, February 25th, 2013
    God bless peanut butter week!!!!!!!
  5. Posted by Kathryn on
    Monday, February 25th, 2013
    Oh I'm looking forward to this week!
  6. Posted by Laura (Tutti Dolci) on
    Monday, February 25th, 2013
    Peanut butter week?! Yes please! I'm loving this dressing!
  7. Posted by a farmer in the dell on
    Monday, February 25th, 2013
    I'm already obsessed with peanut butter week! Pass over a straw and a bowl of this dressing!
  8. Monday, February 25th, 2013
    You and that British accent! Bristol, right?! Ha. Looking forward to this week of PB!
  9. Tuesday, February 26th, 2013
    Yay Peanut Butter Week! This dressing looks delicious! :D
  10. Tuesday, February 26th, 2013
    i was suprised to see red pepper jelly in your ingredients list... I first saw this a the Bourough Market in London. Its an interesting taste!