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Friday, January 14, 2011

Creamy Peanut Butter Dip

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Creamy peanut butter dip, perfect for vegetables? Mmm no, not so much, but we had a funny mix-up with this dip on New Year's Eve. Maggie, Julia, and I prepared a huge spread of appetizers, including this dip and some sun-dried tomato hummus, which I'll post tomorrow. Similar in color, Maggie accidentally grabbed this dip from the fridge and set it on a platter of chopped vegetables.

Mike, Maggie's husband, dipped a veggie into this dip and did his best to be polite. "This hummus is very...sweet." Sweet? I thought it was an odd adjective choice, but I was busy laying out other appetizers. "Hmmm." I heard Mike say. "Are there peanuts in this?" I yelled into the kitchen that there were in fact no peanuts in the hummus. At this point I was a little confused. I walked into the kitchen to see this creamy peanut butter dip proudly sitting amongst carrots, broccoli, and celery.


Much to Mike's relief, we quickly swapped hummus for this dip, and instead placed this dip with sliced apples, a much better choice!

One Year Ago: Whole Wheat Beer Bread

Creamy Peanut Butter Dip
from Let's Dish

-1 cup vanilla yogurt
-1/2 cup peanut butter (creamy or crunchy)
-1/8 tsp cinnamon
-1/2 cup frozen whipped topping, thawed
-green apples, for serving

1. Mix together yogurt and peanut butter in a medium bowl until well blended.
2. Add in cinnamon and whipped topping. Chill until serving. Serve with sliced apples.

This post is linked to Eat at Home.