This peanut butter yogurt dip pairs Greek yogurt and peanut butter with crisp apple slices. You only need three ingredients, and there is no protein powder or sweetener to measure.

Tips for peanut butter yogurt dip

Use plain nonfat Greek yogurt and creamy peanut butter. Let a stiff jar of peanut butter soften enough to stir, but keep the yogurt cold. The apple slices are included in the serving and nutrition.

MACROS PER SERVING

Estimated

19.8gPROTEIN

237Calories

22.8gCarbs

8.2gFat

3.4gFiber

Estimated nutrition; calculation review is not complete. Actual values depend on ingredients and portions.

Budget Rating

$ · Budget-FriendlyRelative affordability based on typical ingredients and recipe yield. Actual grocery prices vary by store, location, season, and package size.

High Protein Peanut Butter Yogurt Dip

Stir peanut butter into Greek yogurt for a simple dip to go with apple slices. You only need three ingredients, and there is no protein powder or sweetener to measure.

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Prep Time 10

Cook Time 0

Total Time 10

Course Snack

Servings 4 dip-and-apple portions

Calories 237 kcal

Equipment

1 mixing bowl
1 spoon or whisk
1 knife and cutting board
1 measuring cups
4 small containers

Ingredients

2 2/3 cups plain nonfat Greek yogurt
1/4 cup creamy peanut butter Smooth, stirred well.
2 medium apples with skin Cored and sliced; about 14 oz edible fruit total.

Instructions

Measure the yogurt and peanut butter into a bowl. Stir or whisk until evenly blended, scraping the sides and bottom.
Divide all the dip equally among four containers.
Core and slice the washed apples, keeping the skin on. Divide into four equal portions. Slice close to serving to limit browning.
Serve one full dip container with one apple portion. Keep the rest refrigerated. Extra crackers, honey, chocolate chips and other toppings are not included in the estimate.

Notes

Four snack portions, each with 150 g yogurt, 16.5 g peanut butter and 100 g edible apple with skin. About 166.5 g dip plus 100 g apple per portion, before handling loss. All fruit counted; no optional sweeteners or toppings. Keep the dip covered at 40°F or below and use within 3 days as a conservative meal-prep plan, or sooner if the yogurt requires it. Slice apples the day you eat them for better texture. Refrigerate within 2 hours, or 1 hour above 90°F; pack with ice packs. Serve cold. Freezing is not recommended until the yogurt texture has been checked. This development recipe has not been kitchen tested. All listed foods included; no optional toppings.

Storage and meal prep

Keep the dip covered at 40°F or below and use within 3 days as a conservative meal-prep plan, or sooner if the yogurt requires it. Slice apples the day you eat them for better texture. Refrigerate within 2 hours, or 1 hour above 90°F; pack with ice packs. Serve cold. Freezing is not recommended until the yogurt texture has been checked.

Ingredient notes and swaps

A peanut-only natural butter may work but can separate and has a different label; stir the jar before weighing and recalculate. Almond butter is not peanut-equivalent. Another fruit needs its own edible weight and nutrition line. Sweetened yogurt, honey and protein powder are not included. Contains peanuts and dairy; this is not an allergen-free recipe.

About the nutrition

Nutrition is estimated from the listed amounts and documented reference foods. Brands, portions and ingredient swaps can change the numbers. This development recipe has not been kitchen tested.