Thai Spinach Dip Recipes

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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

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

CURRIED SPINACH DIP



Curried Spinach Dip image

Categories     Condiment/Spread     Food Processor     No-Cook     Cocktail Party     Low Fat     Vegetarian     Quick & Easy     Yogurt     Buffet     Curry     Spinach     Spring     Sour Cream     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 7

1 teaspoon curry powder
1/2 teaspoon ground cumin
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 cup nonfat sour cream
3/4 cup plain nonfat yogurt
2 garlic cloves, minced
1/4 teaspoon hot pepper sauce

Steps:

  • Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.
  • Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.)

THAI SPINACH WITH BLACK PEPPER & GARLIC



Thai Spinach With Black Pepper & Garlic image

Make and share this Thai Spinach With Black Pepper & Garlic recipe from Food.com.

Provided by hannahactually

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
1 teaspoon garlic, coarsely chopped
8 -10 cups spinach leaves, loosely packed
2 tablespoons fish sauce
2 teaspoons sugar
1/2 teaspoon black pepper
1/4 cup water

Steps:

  • Heat oil in large heavy skillet or wok over medium-high heat for about 1 min., and then add garlic. Toss well and then add spinach. Gently turn pile of spinach to heat leaves and add fish sauce, sugar, pepper, and water. Toss well, then cook, turning often, until spinach is wilted and tender (1-2 min.). Turn out onto deep platter, sauce and all, and serve hot, warm, or at room temperature.

Nutrition Facts : Calories 86.9, Fat 7, SaturatedFat 0.9, Sodium 742.7, Carbohydrate 5, Fiber 1.4, Sugar 2.7, Protein 2.2

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