Being a mom, I have made plenty of peanut butter dips over the years.  In fact, one of them was so popular, that the entire elementary school requested it for a school fundraising event as part of their snacks for the kids.

But here’s a peanut butter dip I think is even better. Only 3 ingredients and less than 2 minutes prep, and it’s ready.  Just grab a bowl, a spoon and your kids, grandkids, your neighbors kids, or whoever, to help provide muscle power in stirring together this wonderfully delicious (and of course nutritious) blend of creamy and ever-so-sweet fruit dip.

Cut up your favorite fruits and you’re set to enjoy this rich-tasting dip you can feel good about.  Greek yogurt and peanut butter make it high in calcium and protein, along with plenty of antioxidants and fiber from the fruit, making it an ideal healthy snack for the whole family. It’s not only an extra fun way to eat fresh fruit but because of the extra protein, it’ll keep everyone’s stomach from rumbling until the next meal rolls around.

The nice thing about this dip is its versatility – make it like you want it.  Shake a little cinnamon or nutmeg into the mix or swap the peanut butter for almond butter if you prefer. Regardless of how you put it together, it won’t last long – just make sure you have plenty of fruit on hand!

Photo Taken by Cheryl Mussatto

Peanut Butter Fruit Dip – Makes about 2 cups or 6-8 (1/4 cup) servings

Nutrition: Calories –  195; Total fat – 12 grams; Protein – 10 grams; Carbohydrates – 15 grams; Fiber – 2 grams; Sodium – 35 milligrams


2 (5.3 oz) containers Greek vanilla yogurt or 1 ½ cups

½ cup creamy peanut butter

1-2 tablespoons honey (or can substitute maple syrup or agave nectar)


  1. Add all ingredients to a bowl and stir together to blend until smooth. Serve with fresh fruit (recommend bananas, apples, raspberries, or strawberries).
  2. Store in an airtight container in the refrigerator for up to 5 days.
Categories: Recipes


Cheryl Mussatto

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia, found on Amazon in both Kindle and paperback editions.

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