The seasons are changing and pumpkin recipes are becoming popular. The Thai green sauce is made with jalapenos, traditional in Thai cooking to make curries and give dishes spice and 'hotness', together with poblano peppers and green tomatoes.
The dip is low calorie and can be eaten with freshly cut vegetables and baked corn chips. The mixture of hotness and creaminess is a great combination, due to the spicy Thai green sauce and the nonfat Greek yogurt. With only three ingredients, it's quick and easy to make.
There are no beans in this dip, unlike the other dips I've previously made.
Thai Green Pumpkin Dip
Makes 8, 84g/3oz servings
Ingredients:
- 280g/ 10oz pumpkin puree
- 96g / 6tbsp thai green sauce
- 225g / 8oz nonfat Greek yogurt
Method:
In a bowl, mix together all ingredients and spoon into a container.
Serve with corn chips and chopped vegetables. ENJOY!
Nutritional Information:
Makes 8, 84g/3oz servings
Ingredients:
- 280g/ 10oz pumpkin puree
- 96g / 6tbsp thai green sauce
- 225g / 8oz nonfat Greek yogurt
Method:
In a bowl, mix together all ingredients and spoon into a container.
Serve with corn chips and chopped vegetables. ENJOY!
Nutritional Information:
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