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 naturally gluten-free and easy to make dairy-free, nut-free, vegan, keto or Paleo!
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Why this recipe works
Peanut butter and Greek yogurt are already great snacks on their own, so why bother mixing them together?
Because when you do, you end up with a thick, creamy, fluffy dip that kids and adults both love.
Peanut butter is a good source of protein, fiber and healthy fats. Greek yogurt is a great source of protein. So blend them together and you have a high protein fruit dip that tastes like a treat, not health food.
And there’s so many ways to customize it! The basic recipe adds vanilla extract and honey, but you can use maple syrup, add cinnamon or cocoa powder, etc. Check out the FAQ below for more ideas.
And you can also make it dairy-free, nut-free, vegan, keto or Paleo. See the FAQ below for more details.
Serve this peanut butter and yogurt dip with strawberries, sliced apples, sliced bananas, celery sticks, graham crackers or pretzels (gluten-free, if necessary).
What you need
Ingredients:
- 1 cup plain unsweetened Greek yogurt – I prefer to use non-fat Greek yogurt becasue the peanut butter already has so much fat, using a yogurt with fat in it makes the dip too heavy
- 1 cup all-natural peanut butter – look for peanut butter where the only ingredient is peanuts (and salt too is fine) and make sure to stir it well
- 1/2-1 cup water or nonfat milk of your choice – regular or unsweetened plain almond milk both work well
- 1 tablespoon honey – by using unsweetened yogurt and peanut butter, you get to control how sweet your dip is; start with 1 tablespoon knowing that you might want to add more
- 3/4 teaspoon vanilla – we’re adding vanilla because it’s hard to find unsweetened vanilla yogurt; if you buy vanilla yogurt, it will also probably have a lot more sugar in it
- Serving ideas:
- sliced apples
- strawberries
- sliced bananas
- celery sticks
- graham crackers – gluten-free if necessary; I like Kinnikinnick and Pamela’s; for the pictures here, I used Simple Mills which are also Paleo-friendly
- pretzels – gluten-free if necessary; I like Snyder’s and Glutino, and Savor by Suzie for grain-free pretzels
Equipment:
- a medium mixing bowl
- measuring cups
- measuring spoons
- a measuring glass
- a spatula (the kind for stirring, not flipping)
How to make Yogurt Peanut Butter Dip
Step 1
In a medium mixing bowl, stir together the Greek yogurt, peanut butter, 1/2 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.
Step 2
Taste the dip and add more honey or vanilla, if desired.
FAQ
Yep, here are a few of my favorites (as seen in the pics in this post):
– 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)
Yes. 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.
Yes. 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.
Yep. Use a dairy-free Greek yogurt (such as Kite Hill) and water or dairy-free milk (I like plain unsweetened almond milk).
Yes. Instead of peanut butter, use almond, cashew or sunflower seed butter (a.k.a. sunbutter).
Yes. Instead of peanut butter, use sunflower seed butter (a.k.a. sunbutter).
Yes. Use a vegan-friendly Greek yogurt (such as Kite Hill) and vegan milk (such as plain unsweetened almond milk).
Yes, but you’ll have to use a regular-style yogurt, not Greek style. Some Paleo friendly yogurts include Lava and Harmless Harvest.
Other recipes you might like:
- Peanut Butter & Jelly Energy Bites (gluten-free, nut-free, vegan, Paleo)
- Chocolate Protein Balls (gluten-free, nut-free, vegan, Paleo)
- Dairy-Free Veggie Dip (gluten-free, vegan, Paleo)
- Paleo “Peanut” Butter Cookies (gluten-free, nut-free)
Yogurt Peanut Butter Dip
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
– 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.
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