Best Thai Spinach Dip Recipes

SKINNY THAI SPINACH DIP

Skinny Thai Spinach Dip image

80% less sat fat • 59% fewer calories than the original recipe. This mixture can also be used for a fresh lunch idea-spread it on a whole grain tortilla, top with lots of crunchy chopped or shredded veggies, and wrap it up. Yum!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 2h15m

Yield 20

Number Of Ingredients 12

Ingredients

1 cup chopped fresh spinach
3/4 cup fat-free sour cream
3/4 cup Yoplait® fat-free plain yogurt
1/4 cup snipped fresh mint
1/4 cup finely chopped unsalted peanuts
1/4 cup reduced-fat 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)

Steps:

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 2 to 24 hours. If desired, garnish with additional chopped peanuts and fresh mint leaves. Serve with vegetable dippers.

Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 3 g, TransFat 0 g

THAI SPINACH DIP

Thai Spinach Dip image

How to make Thai Spinach Dip

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 cup chopped fresh spinach
1 8 ounce carton dairy sour cream
1 8 ounce carton plain fat-free yogurt
1/4 cup snipped fresh mint
1/4 cup finely chopped peanuts
1/4 cup peanut butter
1 tablespoon honey
1 tablespoon soy sauce
1 - 2
teaspoons crushed red pepper Vegetable dippers (such as peeled baby carrots, zucchini slices, and/or cucumber sticks)

Steps:

In a medium bowl combine spinach, sour cream, and yogurt. Stir in mint, peanuts, peanut butter, honey, soy sauce, and crushed red pepper. Cover and chill for 2 to 24 hours. Serve with vegetable dippers. Makes about 2-1/2 cups dip.

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