Yogurt Peanut Butter Dip

Peanut butter and yogurt dip in a bowl on a plate surrounded by apple slices, graham crackers and strawberries.

No ratings yet

This Yogurt Peanut Butter Dip is a simple, healthy snack! You just need a few ingredients to make a thick, creamy dip that's great with fruit, graham crackers and more. Plus it's easy to make dairy-free, nut-free, vegan or Paleo!

Prep Time5

Cook Time0

Course: Snack

Cuisine: American

Servings: servings

Calories: 219kcal

Author: Don Baiocchi

Ingredients

1 cup plain unsweetened Greek yogurt non-fat is recommended, but use whatever you like
1 cup all-natural peanut butter
½ cup milk or non-dairy milk of your choice plus more as necessary
1 tablespoon honey
¾ teaspoon vanilla extract
serving ideas: sliced apples, strawberries, sliced bananas, celery sticks, gluten-free graham crackers or pretzels see blog post for recommendations

Instructions

In a medium mixing bowl, stir together the Greek yogurt, peanut butter, ½ cup water or milk, honey and vanilla until blended. If it's too thick, add more water or milk until it's the consistency you like. I think it's best when it's like thick whipped cream.
Taste the dip and add more honey or vanilla, if desired.

Notes

Note: See blog post for dairy-free, peanut-free, nut-free, vegan and Paleo options.

Nutritional note: The nutritional info was calculated using non-fat Greek yogurt and almond milk.

Flavor variations:

- For a maple cinnamon version, use maple syrup instead of honey and add 1 tablespoon ground cinnamon (you can keep the vanilla or omit it)
- For a double chocolate version, add 2 teaspoons unsweetened cocoa powder to the basic recipe, then top with chocolate chips (dairy-free, if necessary, such as the Enjoy Life! brand)

Make ahead

Store it in the fridge. Check the expiration dates on the yogurt and peanut butter - whichever is earlier is how long your dip will last. You might need to stir in more water or milk to loosen it up when you serve it.

Freezer instructions

Freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge. You might need to stir in more water or milk to loosen it up when you serve it.

Nutrition