Creamy Peanut Butter Yogurt Fruit Dip Platter

Quick Recipe Version (TL;DR)

Recipe: Creamy Peanut Butter Yogurt Fruit Dip Platter

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes

Quick Ingredients

• 1 cup (240 g) plain Greek yogurt (2% or whole milk)
• 1/3 cup (80 g) creamy peanut butter
• 2–3 tbsp honey, to taste
• 1 tsp pure vanilla extract
• Pinch fine salt
• 1–3 tbsp milk or water, as needed to thin
• 3 medium crisp apples, sliced
• 1 cup strawberries, hulled
• 1 cup blueberries
• 1½ cups seedless grapes
• Optional: pinch ground cinnamon; chopped peanuts; mini chocolate chips

Do This

• 1. In a medium bowl, whisk yogurt, peanut butter, honey, vanilla, and salt until completely smooth.
• 2. If the dip is too thick, whisk in 1–3 tbsp milk or water a little at a time until creamy and dippable.
• 3. Taste and add a little more honey or a pinch of cinnamon if desired.
• 4. Cover and chill the dip while you prepare the fruit (5–10 minutes).
• 5. Slice apples and place in a single layer; arrange with strawberries, blueberries, and grapes on a platter.
• 6. Spoon the dip into a serving bowl, swirl the top, and drizzle with a thin ribbon of honey.
• 7. Garnish with chopped peanuts or mini chocolate chips, set in the center of the fruit, and serve immediately.

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Why You’ll Love This Recipe

• Creamy, tangy Greek yogurt and rich peanut butter come together in a silky dip that tastes like dessert but feels wholesome.
• Ready in about 15 minutes, with no cooking required and minimal dishes.
• Perfect for after-school snacks, casual gatherings, or an easy make-ahead party platter.
• Customizable with your favorite fruits, nut butters, and fun toppings like chocolate chips or chopped nuts.

Grocery List

• Produce: Crisp apples, strawberries, blueberries, seedless grapes
• Dairy: Plain Greek yogurt (2% or whole milk), a splash of milk (optional, any kind)
• Pantry: Creamy peanut butter, honey, vanilla extract, fine salt, ground cinnamon (optional), chopped peanuts (optional), mini chocolate chips (optional)

Full Ingredients

For the Peanut Butter Yogurt Dip

• 1 cup (240 g) plain Greek yogurt, 2% or whole milk for extra creaminess
• 1/3 cup (80 g) creamy peanut butter (natural or conventional)
• 2–3 tbsp honey, to taste
• 1 tsp pure vanilla extract
• 1 small pinch fine sea salt or table salt
• 1–3 tbsp milk or cold water, as needed to thin to dipping consistency
• Optional flavor boost: 1/4 tsp ground cinnamon

For the Fruit Platter

• 3 medium crisp apples (such as Honeycrisp, Gala, or Pink Lady), cored and sliced
• 1 cup (about 150 g) fresh strawberries, hulled; leave whole or halve if large
• 1 cup (about 150 g) fresh blueberries
• 1½ cups (about 225 g) seedless grapes, rinsed and well dried

Optional Garnishes

• 1–2 tbsp chopped roasted peanuts or mixed nuts
• 1–2 tbsp mini chocolate chips
• Extra drizzle of honey
• Light dusting of ground cinnamon

Step-by-Step Instructions

Step 1: Stir Together the Dip Base

Add the Greek yogurt, peanut butter, honey, vanilla extract, and a small pinch of salt to a medium mixing bowl. Using a whisk or sturdy spoon, stir slowly at first to combine the yogurt and peanut butter. Once they start to come together, whisk more vigorously until the mixture is completely smooth, with no visible streaks of peanut butter. If you are using cinnamon, whisk it in now so it is evenly distributed.

Step 2: Adjust Sweetness and Consistency

Taste the dip. If you prefer it sweeter, add an extra teaspoon or two of honey and whisk again. For a thick, scoopable dip, you can leave it as is. For a looser dip that clings perfectly to fruit slices, whisk in 1 tablespoon of milk or cold water at a time, up to 3 tablespoons, until it reaches your ideal consistency. The dip should be creamy and pour slowly off a spoon, not runny.

Step 3: Chill the Dip While You Prep the Fruit

Cover the bowl of dip tightly with plastic wrap or a reusable cover and place it in the refrigerator. Let it chill for at least 5–10 minutes while you prepare the fruit. This brief rest helps the flavors meld and slightly thickens the texture, making it even creamier. If you are making the dip ahead, you can chill it for up to 24 hours at this stage.

Step 4: Wash and Prep the Fruit

Rinse the strawberries, blueberries, and grapes under cool running water, then pat them dry thoroughly with a clean kitchen towel or paper towels so they do not water down the platter. Hull the strawberries and leave them whole or slice them in half if large. For the apples, core them and slice into wedges about 1 cm (1/2 inch) thick. To keep apples from browning, toss the slices very lightly in a mixture of 1 cup cold water plus 1 tablespoon lemon juice, then pat dry before arranging on the platter.

Step 5: Arrange the Snack Platter

Choose a large wooden board, slate, or serving platter. Transfer the chilled dip to a small serving bowl, then use the back of a spoon to swirl the top for an attractive pattern. Place the bowl slightly off-center on the board. Arrange the apple slices in a fan or shingled pattern around one side of the bowl. Pile the strawberries and blueberries in loose clusters, and tuck the grape bunches around any remaining gaps. Aim for a mix of colors and shapes so the platter looks full and inviting.

Step 6: Garnish and Serve

Right before serving, drizzle a thin ribbon of honey over the top of the peanut butter yogurt dip. Sprinkle with chopped peanuts, mini chocolate chips, and a light dusting of cinnamon if you like extra flair and texture. Serve immediately, encouraging everyone to dip apple slices, berries, and grapes into the creamy mixture. If the dip firms up in the refrigerator over time, simply give it a quick stir and, if needed, whisk in a teaspoon or two of milk to loosen it before serving again.

Pro Tips

• Use room-temperature peanut butter. Cold peanut butter is harder to blend and can make the dip lumpy. If needed, let it sit at room temperature for 10–15 minutes.
• Choose full-flavor yogurt. Greek yogurt with at least 2% milk fat gives a creamier, richer dip than nonfat versions.
• Balance sweet and salty. That tiny pinch of salt makes the peanut butter flavor pop and keeps the dip from tasting flat or overly sweet.
• Keep the fruit dry. Excess water on the fruit will dilute the dip and make the platter look soggy. Dry fruit thoroughly after washing.
• Scale it up. For a crowd, simply double or triple the dip ingredients and prepare extra fruit. The method stays exactly the same.

Variations

• Chocolate Peanut Butter Dip: Add 1–2 tbsp unsweetened cocoa powder and a splash more honey to the base dip. Garnish with mini chocolate chips and serve with bananas, strawberries, and apples.
• Almond or Cashew Twist: Swap peanut butter for almond or cashew butter. Top with toasted sliced almonds or chopped cashews and serve with pears, grapes, and berries.
• Cinnamon Maple Version: Replace honey with pure maple syrup and increase cinnamon to 1/2 tsp. This is especially good with fall apples and red grapes.

Storage & Make-Ahead

Store the peanut butter yogurt dip in an airtight container in the refrigerator for up to 4 days. Stir well before serving, and if it has thickened, whisk in a teaspoon or two of milk or water to loosen. The dip can also be made the night before a party; simply keep it chilled and covered. Cut apples and arrange the fruit as close to serving time as possible for the freshest texture. If you must prep apples in advance, toss them lightly with lemon water, pat dry, and store covered in the fridge for up to 4 hours. Leftover fruit and dip make a great lunchbox or quick snack the next day.

Nutrition (per serving)

Approximate values for 1 of 6 servings (including dip and a generous portion of fruit): about 230 calories, 8 g protein, 10 g fat, 30 g carbohydrates, 3 g fiber, and 18 g sugars (including natural fruit sugars and honey). These numbers will vary based on the exact brands of yogurt, peanut butter, and the types and amounts of fruit you use.