Greek Yogurt Cookie Dough Dip

1. 1

   In a food processor blend cashews, almonds and banana chips until it resembles a fine flour mixture.

2. 2

   Once blended into a flour consistency add in peanut butter, Greek yogurt, and vanilla.

3. 3

   Pulse until everything is mixed well.

4. 4

   Taste and add more peanut butter or vanilla if you like.

5. 5

   Remove cookie dough from processor and put it into a bowl.

6. 6

   Gently stir in chocolate chips.

7. 7

   Serve with apple slices, pear slices, grapes, graham crackers, pretzels, or cinnamon tortilla chips.

8. 8

   Really, what doesnt go with this dip?

9. 9

   Keep stored in an airtight container in the fridge.

10. 10

    Is good for 4 days, but I would leave the chocolate chips out until ready to eat.

11. 11

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.