Thai Spinach Dip
I have wanted to try out this dip for a while but never had a reason to make it. And I can’t make dip for just the two of us – that ends badly when we eat way too much in a short period of time. So when we went to a BBQ a few weekends ago, I knew this was what I wanted to bring.
I initially planned to serve this dip with vegetables, but I’m so glad that I forgot to buy them when I was at the store. I instead made a quick beer bread – which paired perfectly with the nutty flavor of the dip. At the party we did end up testing this out with vegetables and pita chips that others had brought, but the consensus was that this went best with the bread.
The dip can be assembled the day before, which makes it especially great if you are making it for a party (such as all those July 4th BBQs coming up). I wanted to keep this on the mild side, so I didn’t add much red pepper. But you could definitely dial up the spice by adding more.
Yield: about 2 ½ cups
Thai Spinach Dip
Recipe for thai spinach dip. A simple, creamy dip filled with peanut butter, cilantro, spinach and other asian flavors!
- 8 ounces sour cream
- 8 ounces plain greek yogurt
- 1 cup chopped fresh spinach
- ¼ cup cilantro, chopped
- ¼ cup chopped peanuts plus extra for garnish
- ¼ cup creamy peanut butter
- 1 tablespoon honey
- 1 tablespoon soy sauce
- red pepper flakes, to taste
- In a medium bowl, mix together the sour cream, greek yogurt and spinach. Next add in the cilantro, ¼ cup chopped peanuts, peanut butter, honey, soy sauce and red pepper flakes. Mix until well combined. Cover the bowl and place in the refrigerator for at least 3 hours and up to 24 hours, for the flavors to meld.
- Transfer to a serving bowl. Garnish with additional chopped peanuts if desired. Serve with bread, pita chips or vegetables.
Slightly adapted from Better Homes and Gardens New Grilling Book.