Thai Spinach Dip
Recipe from
Diabetic Living
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.
Servings:
about 2-1/2 cups dip, 20 (2-tablespoon) servings
Prep Time:
15 mins
Total Time:
2 hrs 15 mins
Ingredients
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1 cupchopped fresh spinachsee savings
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1 8-ounce cartonlight dairy sour creamsee savings
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1 8-ounce cartonplain low-fat yogurtsee savings
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1/4 cupsnipped fresh mintsee savings
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1/4 cupfinely chopped peanutssee savings
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1/4 cuppeanut buttersee savings
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1 tablespoonhoneysee savings
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1 tablespoonreduced-sodium soy saucesee savings
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1 to 2 teaspoonscrushed red peppersee savings
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Chopped peanuts (optional)see savings
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Fresh mint leaves (optional)see savings
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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)see savings
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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
Per serving: 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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