Thai Spinach Dip

  • Yield servings


1 cup chopped fresh spinach
1 (8-ounce) carton light 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 to 2 teaspoon crushed red pepper
Chopped peanuts (optional)
Fresh mint leaves (optional)
10 cups assorted raw vegetable dippers (such as baby carrots, zucchini slices, pea pods, yellow summer squash
sticks, and/or red sweet pepper strips)


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

From Diabetic Living Quick and Easy Meals; Wiley 2010; reprinted with permission from the publisher.



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