Method

In measuring cup, using immersion blender, combine 1/2 cup each natural creamy peanut butter and water, 1/4 cup sodium-reduced soy sauce, 2 tbsp unseasoned rice vinegar, 1 tbsp each toasted sesame oil and grated fresh ginger, and 1 tsp sriracha, until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to
5 days. Bring to room temperature before using.)

Makes about 1 1/4 cups.