One trick in every pediatric dietitian's toolbox is to offer dips to young eaters. Being given the invitation to "dip" a new food is often a fun and winning way to go. Unfortunately, my daughter has yet again proven to me that this trick doesn't work with every tot. Outside of queso and the occasional hummus, I can't get our daughter to eat any type of dip. That means that veggies with ranch is out. Cauliflower cheesy bread with marinara is left untouched. Quesadillas with guac aren't going on around here, or at least not yet. Even sweet potato fries with ketchup can't win her over.
We continue to offer all of these though, so I figured I would add a sweet option to the otherwise savory list of dips. It is delicious with sliced fruit like apples, bananas, and strawberries, or for an alternative "ants on a log" with celery sticks and raisins.
Peanut Butter Yogurt Dip
Veggies and Virtue
six, 2 Tablespoon servings
- 1/4 cup peanut butter
- 1/2 cup plain, nonfat Greek yogurt
- 1 teaspoon honey
- 1/2 teaspoon vanilla
- 1-2 Tablespoons milk, to desired consistency
- In a small bowl, add ingredients and stir until smooth and well-combined, reserving milk.
- Add milk until desired consistency is reached. For a dip that is thicker and more "scoopable," use less milk.
- Serve with sliced fruit, whole grain graham crackers, or celery sticks with raisins.