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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peanutty Dip

Makes: 16 servings
Serving size: 1 tablespoon Yield: 1 cup dip
Start to Finish 10 mins
Peanutty Dip
  • 1/2  cup  peanut butter*
  • 1/2  cup  plain yogurt
  • 2 - 3  tablespoons  honey
  •  Apple wedges, celery sticks, cucumber sticks, bias-sliced carrots, and/or crackers

1. In a small mixing bowl stir together peanut butter and yogurt until well mixed. Add 2 tablespoons of the honey. Taste with a clean spoon. If you would like a sweeter dip, add the remaining 1 tablespoon of honey.

2. Serve dip with apple wedges, celery sticks, cucumber slices, carrot sticks, and/or crackers. Transfer any leftover dip to a storage container and store, covered, in the refrigerator for up to 2 days.

From the Test Kitchen*Cook's Tip:
  • Use a dry measuring cup when measuring peanut butter. Pack the peanut butter into the measuring cup with a rubber scraper. When the cup is full, level off the top with the flat edge of the scraper. To remove the peanut butter from the cup, run the scraper or spatula around the inside of the cup and push the peanut butter out. Be sure to scrape it all out.
Nutrition Facts (Peanutty Dip)
  • Servings Per Recipe 16,
  • cal. (kcal) 61,
  • chol. (mg) 0,
  • sat. fat (g) 4,
  • carb. (g) 5,
  • fiber (g) 1,
  • pro. (g) 2,
  • sodium (mg) 52,
  • Percent Daily Values are based on a 2,000 calorie diet

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