Thai Veggie Dip Recipe
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Thai Veggie Dip Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings


  • 3 tablespoons reduced-fat creamy peanut butter
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1 cup (8 ounces) 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

Nutritional Facts

1/4 cup (calculated without vegetables): 73 calories, 3g fat (1g saturated fat), 7mg cholesterol, 99mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  1. 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. Yield: 12 servings (1/4 cup each).
Originally published as Thai Veggie Dip in Simple & Delicious October/November 2013, p12

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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kathleen ng User ID: 5858988 181536
Reviewed Nov. 16, 2013

"Great, easy.. I MadeA Little More Spicy With Hot chili Paste."

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