Project Description

Peanut Butter Fruit Dip

Yields 4 servings


4 tablespoons PB2
2 tablespoons water
4 ounces cream cheese, room temperature
1 cup Greek vanilla yogurt
¼ chopped peanuts

1 medium apple, cut into wedges
1 medium pear, cut into wedges
Gingersnap Cookies


Add the PB2 and water to a medium sized mixing bowl, stir to dissolve.

Add the cream cheese and yogurt to the PB2 mixture and using beaters or a paddle
attachment, beat until smooth and creamy. Stir in the peanuts.

Serve with assorted fruits, pretzels and/or cookies.