THAI VEGGIE DIP

Thai Veggie Dip image

This delicious dip is full of flavor, color and crunch, but not full of calories. There's mild sweetness from the honey with a bit of heat at the end from the pepper flakes. If spicy food is your thing, feel free to add an extra dash of pepper. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 12 servings (1/4 cup each).

Number Of Ingredients 13

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Ingredients

3 tablespoons reduced-fat creamy peanut butter
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 cup reduced-fat sour cream
1 cup fat-free plain Greek yogurt
1 cup fresh baby spinach, chopped
1/2 cup sliced water chestnuts, chopped
1 small sweet red pepper, finely chopped
3 tablespoons finely chopped green onions
3 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1 teaspoon crushed red pepper flakes
Assorted fresh vegetables

Steps:

In a large bowl, mix peanut butter, soy sauce and honey until blended. Stir in sour cream, yogurt, spinach, water chestnuts, pepper, green onions, cilantro, mint and pepper flakes. Refrigerate, covered, 1-2 hours. Serve with assorted vegetables.

Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 99mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges