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Thai Veggie Dip

 Thai Veggie Dip
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
12 ServingsPrep: 15 min. + chilling

Ingredients

  • 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

Directions

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

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Thai Veggie Dip (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer