Diabetic Dish of the Week - Thai Spinach Dip

For this week's Diabetic Dish of the Week its Thai Spinach Dip. It's from the CooksRecipes website which has a great selection of recipes for all tastes and cuisines.   http://www.cooksrecipes.com/index.html

Thai Spinach Dip

This stir-together treat delivers big peanut flavor with a hint of heat, and only takes a few minutes to prepare.

Recipe 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 to 2 teaspoons crushed red pepper
Vegetable dippers (such as peeled baby carrots, zucchini slices, and/or cucumber sticks)

Cooking Directions:

1 - 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.

Nutritional Information Per Serving: calories (2 tablespoons): calories: 44, total fat: 3g, saturated fat: 1g, cholesterol: 3mg, sodium: 61mg, carbohydrate: 4g, fiber: 1g, protein: 1g, vitamin C: 5%, calcium: 3%, iron: 2%

http://www.cooksrecipes.com/appetizer/thai_spinach_dip_recipe.html

Diabetic Recipe of the Week - Thai Spinach Dip

Starting a new weekly post today, Diabetic Recipe of the Week. This week's recipe is Thai Spinach Dip. There are several variations of this on line.


Thai Spinach Dip

Ingredients

 1 cup chopped fresh Spinach
 8 - ounces Daisy reduced Fat Sour Cream
 8 - ounces Plain Low-Fat Greek Yogurt
 1/4 cup snipped fresh Mint
 1/4 cup finely chopped Peanuts
 1/4 cup Jif Reduced Fat Peanut Butter
 1 tablespoon Honey
 1 tablespoon Reduced-Sodium Soy Sauce
 1/2 -teaspoon Crushed Red Pepper Flakes, or add more to taste
 Chopped Peanuts (optional)
 Fresh mint leaves (optional)
For Dipping: Assorted vegetable dippers



Directions

 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 at least 2 hours. If desired, garnish with additional chopped peanuts and fresh mint leaves. Serve with vegetable dippers. Makes about 2-1/2 cups dip, 20 (2-tablespoon) servings.



Nutrition
Servings Per Recipe: 20
PER SERVING: 56 cal., 4 g total fat (1 g sat. fat), 4 mg chol., 61 mg sodium, 4 g carb. (3 g sugars), 3 g pro.