In the interest of making afternoon tea a bit interesting and filling to avoid the constant snacking, I’ve recently been hitting up Pinterest for some ideas. I have come across a number of different recipes for something called peanut butter fruit dip. Yum. I love love love peanut butter! I had to try it.
I came across of lot of different variations. Some include sour cream, others include butter or cream cheese. Some include sugar. Some involve mix masters. No thanks. I need quick and easy. So I kind of looked in my pantry and went with what I had and just guessed it a bit, adding until I got the flavour I was looking for.
It’s yummy, by the way. And do you think I remembered to take a photo of it before the kids hopped into it? No. But there’s the proof that it’s kid approved. And fussy toddler approved (win!).
Here’s my recipe…
+ 1/4 cup of reduced fat cream cheese – the Aldi one is really light and almost fluffy, which makes it perfect for mixing. If you use a different brand, you may need to soften it slightly.
+ 1/4 cup of peanut butter – whatever kind you like. Smooth is probably ideal, but day to day we use crunchy and I don’t mind the peanut bits in it.
+ Optional: 1-2 teaspoons of honey, if you like to sweeten it a bit.
+ Pop it all in a bowl and stir until combined. That’s it.
+ Serve with apple slices, banana chunks, crackers or bits of corn or rice cakes, celery, whatever you have on hand.
If there are leftovers (there won’t be, but if there are) store it covered in the fridge, and use commonsense about it’s life expectancy. It’s cream cheese after all. A day or two, probably, but I haven’t tested it.
Here’s how I use it up:
Very easy, very yummy, no extra sugar (aside from what’s already in your brand of PB).
Sounds good to me.