Sunday, January 4, 2015

Peanut Butter Fruit Dip

Today I decided to make a dish that was not a baked good.  Too many of the people who eat my food on Sundays mentioned the challenge my food would create on the first week of 2015, resolutions being what they are.  Let me confess, after a crazy month of baking I rather enjoyed doing something as simple as this!
I thought about several things I could make, including hummus but I got caught up with a recipe for fruit dip that included yogurt and peanut butter.  Now, I'm not a big fruit dip lover, but this one captured something in my mind, I liked the idea of salt from peanut butter along with tang from real yogurt.  
Picture from Jacyln at Cooking Classy

I saw several recipes including one at Cooking Classy which is derived from one at Family Fresh Meals and played with the possibilities of yogurt type and what might be added for flavoring.  In the end I liked the first of these best but used a different yogurt and flavored it myself, largely because it was in my fridge and played well.  I like Cabot's Greek Yogurt for most things but in this case I was using a regular yogurt made with whole milk which made a very silky dip.  


1 generous cup of plain whole milk yogurt
1/2 c. smooth peanut butter (I have a real fondness for Smuckers Natural)
1 Tbsp honey
1 tsp vanilla
Mix it all together, you may want to add a tiny pinch of salt if your yogurt is on the sweet side.  
This recipe is very generous.  I served it along with a mix of Granny Smith and Fuji apples, pears and handfuls of blackberries which were somehow very good even in January and I still had leftover dip.  I'm thinking the leftovers will be VERY nice with pretzels.

Happy NEW YEAR!!!

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