Thai Spinach Dip
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)
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.