Let’s Chat About Peanut Butter Dip (and Why It’s a Whole Mood)
Alright, pull up a chair—because if you love Peanut Butter (or you accidentally buy the giant jar, like I always do when it’s on special), you’re going to want to try this. Honestly, this Peanut Butter dip is one of those recipes I keep in my back pocket for busy afternoons, unexpected guests, or really, any day when I’m just not feeling fancy but still want to look like I’ve got it together. There’s this memory I’ve got of making a giant bowl for my friends in college; we’d gather round on a tatty old couch, dunking apple slices like we were at a fondue party in Monaco, except it was just my living room. Good times!
And, a tiny confession? I’ve once eaten half the bowl with a spoon right after mixing. Oops. Don’t judge.
Why My People (and Yours) Go Bananas for This
I make this whenever I find myself staring at a pile of apples and thinking, what now? My family pretty much inhales it… unless I try to get all “healthy” and use Greek yogurt—then there’s an uprising. Seriously, this is the dip that’s bailed me out at last-minute potlucks when I forgot I’d said yes weeks ago. And sometimes I just want a snack that isn’t cheese crackers. (Okay, sometimes it’s both. No harm in a little snack buffet, right?)
The best bit is it comes together in, what, five minutes? Less if you’re not distracted by a barking dog or your toddler running off with the honey. Also, if you’ve ever tried mixing cold Peanut Butter straight out of the fridge… don’t. It’s like wrestling a cranky bear, trust me; let it warm up a bit.
What You’ll Need (And What You Can Definitely Swap)
- 1/2 cup creamy Peanut Butter (Grandma used Jif, I use whatever’s on sale—crunchy works too if you want texture)
- 1/2 cup vanilla yogurt (full-fat tastes best, but I’ve used plain or even coconut yogurt in a pinch—tangy, but kind of nice)
- 2-3 tablespoons honey (or maple syrup if I’m feeling “Canadian chic;” agave works but I find it a bit one-note)
- Pinch of cinnamon (sometimes I add another shake—no regrets)
- Small splash of vanilla extract (optional, but it makes it smell like cookies)
- Teeny pinch of salt (swear it brings out the flavor, but you can skip if you like)
How I Throw It Together
- Pop the peanut butter in a medium bowl (if it’s straight from the fridge, let it sit a few, or microwave for ten seconds—but keep an eye out or it might get weirdly oily).
- Add your yogurt, honey, cinnamon, and vanilla. I start mixing slowly so it doesn’t splash, but, honestly, I get impatient and just go at it with a fork until smooth. There’s always this moment where it looks lumpy—don’t panic, it blends out.
- This is where I sneak a taste. Too thick? Add another spoonful of yogurt. Want it sweeter? More honey. It’s the make-it-up-as-you-go magic.
- Scoop into a little serving bowl. Or a giant mug if you’re just making it for yourself (no shame; I’ve done it a hundred times).
Things I’ve Figured Out (Usually the Hard Way)
- If you use Greek yogurt, it’ll set up thicker—almost too thick for fruit dippers. Mixing in a splash of milk helps a lot.
- Tried once with natural peanut butter (the oily kind); the dip split and looked a little sad, but it tasted fine if you gave it a vigorous stir.
- Don’t go wild with extra cinnamon until you’ve tasted it—I once accidentally turned it into a cinnamon challenge.
Experiments: The Good, The Bad, The Peanutty
- Add a spoonful of cocoa powder for a chocolatey twist—definitely works, but go light the first time.
- Mini chocolate chips (or chopped Snickers!) make it a dessert—highly recommend for parties.
- I once tried stirring in dried cranberries. Thought it’d be a hit, was decidedly meh; probably skip the tart stuff.
Here’s the Gear I Use (Or Improvise If Needed)
You really just need a bowl and a fork or whisk. If your whisk is in the dishwasher (like mine usually is), a fork or spoon works just fine—just takes a smidge longer to get smooth. Honestly, I wouldn’t drag out a mixer for this, unless it’s double or triple batch, and even then, only if the Queen is coming for tea.
Storing (If It Actually Lasts That Long)
Cover the bowl tightly and keep it in the fridge. Technically, it’ll last 3 days easy. But, between you and me, I’ve never had leftovers survive longer than a day—my partner’s a midnight snacker, and it disappears by breakfast.
Who Even Needs Crackers? Serving This the Fun Way
I love it with apple slices (Pink Lady or Granny Smith—don’t @ me) and pretzels, but I’ve also dunked strawberries, graham crackers, and, okay, once or twice, just my finger for the last bit. At birthday parties, my niece likes to pretend it’s “frosting” for animal crackers. Sometimes, we even dollop it on pancakes the morning after a party. Not a tradition yet, but maybe it should be.
Pro Moves (A Few Lesson Learned the Awkward Way)
- Don’t try mixing the honey into cold peanut butter. It seizes up and you’ll think you did something wrong (you didn’t—just nuke it a sec first).
- I once rushed the stirring and left a yogurt lump; my cousin thought it was marshmallow. Not the worst, but not the target either.
- If you want it fancy-looking, do a little swirl of extra honey on top. Actually, that looked better in my head, but worth a shot?
- Oh, and since people ask: yes you can double or triple, but use a bigger bowl. I forgot once, ended up wearing half of it.
Real Questions I’ve Actually (Sort of) Been Asked
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Can you make this vegan?
Yeah, swap in vegan yogurt and maple syrup. I’ve done it and no one noticed (except my cousin, who notices everything). -
Does it work with almond butter?
Yep, though it has a lighter flavor (not my fave, but to each their own). Cashew butter is lovely too—kind of pricey. -
Can you freeze it?
I wouldn’t. It goes a bit grainy when thawed—like that time I froze leftover mashed potatoes. Weird texture, not worth it. -
Why does mine look runny?
Probably too much yogurt or a warm kitchen day. Just stash it in the fridge for a bit, thickens right up. -
What do you dip in it?
Oooh—apples, pretzels, dried apricots, Oreos (it happened), graham crackers. Go nuts (or not, sorry, couldn’t resist). I also saw a fun list of dipper ideas on Sally’s Baking Addiction if you want more inspiration. -
Do you have a favorite peanut butter brand?
Honestly, no. I’ll buy what’s on sale. But Serious Eats did a big test if you’re curious!
Okay, that’s my peanut butter dip in a nutshell (get it?). If you give it a try, let me know how it turns out—or invent your own wild version. Life’s too short to just eat plain apples, right? Oh, and has anyone else noticed that peanut butter jars are getting smaller? Or is that just me? Anyway, happy dipping!
Ingredients
- 1 cup creamy peanut butter
- 4 oz cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons mini chocolate chips (optional, for topping)
Instructions
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1In a medium mixing bowl, combine the creamy peanut butter and softened cream cheese. Stir until smooth.
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2Add the Greek yogurt, honey, vanilla extract, ground cinnamon, and salt to the bowl. Mix well until fully incorporated and creamy.
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3Transfer the dip to a serving bowl. If desired, sprinkle mini chocolate chips evenly on top for added texture and flavor.
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4Serve immediately with apple slices, pretzels, or graham crackers, or refrigerate until ready to serve.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
7gg
Fat:
13gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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