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I made this Thai Vegetable Dip using SPLENDA® Sweeteners as part of a sponsored post for SocialStars #SplendaSweeties #SweetSwaps
Eeek! I just looked at the calendar – and shorts and t-shirt season is just around the corner!
It’s been a long, cold winter here in New England (and still – a chilly spring!) and I’ve been blissfully hibernating under warm, cozy sweaters and long pants for months! But – the time is NOW to start making some better food choices, so those cute warm weather outfits I’m just starting to pull from the back of my closet are sure to look great!
Eating more vegetables is one of the best ways that I know to make sure I’m eating a balanced diet. And our super easy and flavorful Thai Vegetable Dip is one of our favorites to serve alongside a platter full of fresh, cut vegetables for us to munch on.
This Thai Vegetable Dip is a real crowd-pleaser – and both kids and adults love it! It’s cool and creamy, as well as spicy and sweet! The fantastic, spicy flavor comes from the addition of Thai red curry paste, onion, cilantro and fresh lime juice – and we’ve swapped in SPLENDA® No Calorie Sweetener, Granulated in place of sugar to add some sweetness to this dip without adding calories!
SPLENDA® Sweeteners are a great option when you’re looking for ways to add sweetness to a recipe but want less added sugar. It offers the same sweetness of sugar, but without all the calories. SPLENDA® Sweeteners are versatile and they can be used in baking, cooking, and beverage mixing.
Visit the Sweet Swaps program here for hundreds of ways to save calories by swapping full sugar for SPLENDA® Sweeteners. For more information visit SPLENDA® on their website.
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Thai Vegetable Dip
Note: Thai Red Chili Paste called for in this recipe uses Thai chilies – but the flavor is not overly spicy. Taste test a little first if you have never tried it and if you think it is too spicy for your palate, cut back a bit and replace that amount with ketchup.
Ingredients
- 1 cup light mayonnaise
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup Thai red curry paste
- 1/4 cup finely minced onion
- 2 tablespoons chopped cilantro
- 1 tablespoon freshly squeezed lime juice
Instructions
- Mix all ingredients until blended.
- Serve with fresh vegetables.
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Notes
This dip is also great with baked sweet potato fries.
Christine says
Is there any sub for the
Splenda ?
Martha says
Sure Christine – this recipe was made using the cup-to-cup version of Splenda so you can swap in equal amounts of sugar.
Jessica says
I think my brand of red curry paste was exceptionally sweet and not spicy at all, so I had to try to remedy that. I added cayenne & paprika for kick and 1T of peanut butter. Worked like a charm to cut down on the sweetness!
Martha says
We’re glad you were able to make some adjustments to the recipe to make it work Jessica!
Christie says
I am loving this dip. We are huge fans of Thai food in my family. Plus I love the spicy and sweetness.
Martha says
Thanks Christie! It’s a great flavor combination for sure!
Lauren @ Healthy Delicious says
Using curry paste in a dip is such a fun idea – I bet that it tastes amazing on all sorts of vegetables.
Nancy P.@thebittersideofsweet says
I am so ready for the warm weather! This dip looks so good!
Heather / girlichef says
I bet this tastes amazing. I love red curry paste – and the idea of dipping veggies into this makes me really happy!
Heather / girlichef says
I definitely need to switch over to veggies and lighter fare. I think the cold-cold has finally left for the season. Bring on this beautiful dip – makes the veggies even better. Yum!