Nutrition per serving may change if servings are adjusted.
1 cup chopped fresh spinach
1 (8 ounce) carton light dairy sour cream
1 (8 ounce) container plain low-fat yogurt
¼ cup snipped fresh mint
¼ cup finely chopped peanuts
¼ cup peanut butter
1 tablespoon honey
1 tablespoon reduced-sodium soy sauce
1 to 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)
In a medium bowl, combine spinach, sour cream, and yogurt. Stir in the mint, chopped peanuts, 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.
To make ahead: Dip may be stored in refrigerator for up to 24 hours.