Posted by Chantel Martiromo
The Lunch Box recipes , Packed with fun, healthy meals that keep them smiling,
by Kate McMillan and Sarah Putman Clegg, published by Weldonowen.
Cool dips; make- ahead dips that are delicious, diverse and remarkably versatile
In a bowl, combine 1 tablespoon soy sauce, 2 teaspoons each sesame oil
and rice vinegar and 3 tablespoons creamy peanut butter. Whisk in 1-2
tablespoons hot water. Sprinkle with toasted sasame seeds. If you like.
make about 1/2 cup (4 fl oz./125 ml).
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