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Thai Spinach Dip

Thai Spinach Dip

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Rated: 0
  • Makes: 20 servings
  • Prep 15 mins
  • Chill 2 hrs to 24 hrs
  • Serving Size: 2 tablespoon
  • Carb Grams Per Serving: 4

Ingredients

  • 1 cup chopped fresh spinach
  • 1 8 - ounce carton light dairy sour cream
  • 1 8 - ounce carton plain low-fat yogurt
  • 1/4 cup snipped fresh mint
  • 1/4 cup finely chopped peanuts
  • 1/4 cup peanut butter
  • 1 tablespoon honey
  • 1 tablespoon reduced-sodium soy sauce
  • 1 -2 teaspoons crushed red pepper
  • Chopped peanuts (optional)
  • Fresh mint leaves (optional)
  • Assorted vegetable dippers (such as peeled baby carrots, zucchini slices, pea pods, yellow summer squash sticks, and/or red sweet pepper strips)

Directions

  1. In a medium bowl, combine spinach, sour cream, and yogurt. Stir in the snipped mint, the 1/4 cup chopped peanuts, the peanut butter, honey, soy sauce, and crushed red pepper. Cover and chill for at least 2 hours. If desired, garnish with additional chopped peanuts and fresh mint leaves. Serve with vegetable dippers. Makes about 2-1/2 cups dip, 20 (2-tablespoon) servings.

Make Ahead Tip

  • Dip may be stored in refrigerator for up to 24 hours.

Nutrition Facts Per Serving:

Servings Per Recipe: 20
PER SERVING: 56 cal., 4 g total fat (1 g sat. fat), 4 mg chol., 61 mg sodium, 4 g carb. (3 g sugars), 3 g pro.

Diabetic Exchanges

High-Fat Meat (d.e): 0.5;