Thai Spinach Dip
Peanut butter, mint, and honey make this spinach dip different from any you've tried before. It's quick to mix together, so make it for a last minute party or for drop-in guests.
Prep Time:
15 mins
Total Time:
2 hrs 15 mins
Servings:
about 2-1/2 cups dip, 20 (2-tablespoon) servings
Ingredients
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1 cup chopped fresh spinach
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1 8-ounce carton light dairy sour cream
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1 8-ounce carton plain low-fat yogurt
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1/4 cup snipped fresh mint
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1/4 cup finely chopped peanuts
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1/4 cup peanut butter
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1 tablespoon honey
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1 tablespoon reduced-sodium soy sauce
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1 to 2 teaspoons crushed red pepper
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Chopped peanuts (optional)
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Fresh mint leaves (optional)
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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
Dip may be stored in refrigerator for up to 24 hours.
Nutrition information
Calories 56, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 4 mg, Sodium 61 mg, Carbohydrate 4 g, Total Sugar 3 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: High-Fat Meat .5.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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