SPICY CHUNKY PEANUT DIP

1/2 cup chunky peanut butter
1/4 cup dry sherry
2 tablespoons honey
2 tablespoons white or red wine vinegar
2 tablespoons mild cooking oil
2 tablespoons finely minced ginger
2 tablespoons finely minced green onion
1 tablespoon dark sesame oil
1 tablespoon soy sauce
1 teaspoon Asian chile sauce
2 cloves garlic, finely minced
water (as needed)

In a small bowl, combine all of the ingredients until well blended. If necessary, thin the dipping sauce by stirring in a few teaspoons of cold water. Store in refrigerator. The dip will keep for up to 1 week in the refrigerator.

Makes 1 1/2 cups
Source: Fast Appetizers by Hugh Carpenter and Teri Sandison