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.
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.