Thai Spinach Dip

Thai Spinach Dip

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From: Diabetic Living Magazine

Peanut butter, mint and honey make this spinach dip different from any you've tried before. It's simple to mix together, and a good choice for your next gathering.

Ingredients 20 servings

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Original recipe yields 20 servings
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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)

Preparation

  • Prep

  • Ready In

  1. 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.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 55 calories; 4 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 3 g protein; 9 mcg folate; 4 mg cholesterol; 3 g sugars; 232 IU vitamin A; 1 mg vitamin C; 49 mg calcium; 0 mg iron; 60 mg sodium; 95 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ high-fat protein

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