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This dip is meant to be a once in a while treat. Please don’t mistake it for something that ought to be enjoyed by the spoonful on a rainy afternoon. What? No, I didn’t sit around eating a jar of this yummy-in-my-tummy peanut butter dip… while it rained outside. :)
What kind of girl do you take me for? I could have though! No doubt about it. In fact, if you don’t have much for will power, don’t make it. There, you have been warned, I can carry on with a clean conscience.
I created this recipe on a whim and after taking a small taste test, I knew I had to use it up before I inhaled the whole jar. So I created my Raw Chocolate-Peanut Butter Truffle Cream Pie just to make sure that I didn’t fall to temptation. Phew, close call but I saved myself. Errr, so I thought… have you seen that pie! Good-golly! What was I thinking? That was like putting salt on an open wound.
Anyway, this dip turned out incredibly creamy and decadent. You will need a high-powered blender in order to get it nice and smooth. If you wanted to extend this recipe, meaning giving it more volume, you could add a cup of Greek Nogurt to it and it would be heavenly.
There are many ways to enjoy this dip; serve it with sliced apples, add a spoonful into a Thai-inspired peanut sauce, ice the top of a cupcake, dip bananas into it, serve over ice cream… I am positive that you won’t struggle with what to do with it once made. I hope you enjoy this simple recipe. Many blessings, amie sue