Easy And Delicious Peanut Butter Dip Food

PEANUT BUTTER DIP

Steps:

• Mix cream cheese, peanut butter, and brown sugar until well blended. Mix in milk until texture is creamy.

PEANUT BUTTER S'MORES DIP EASY DESSERT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Place the peanut butter cups in an even layer on the bottom of a large oven-safe skillet. Add the marshmallows in a single layer on top.
• Bake for 20 minutes, until the marshmallows are golden brown.
• Serve with graham crackers for dipping.
• Enjoy!

EASY AND DELICIOUS PEANUT BUTTER DIP

Steps:

• 1. This is a 50/50 ratio so however much peanut butter you measure out, use the same amount of vanilla yogurt
• 2. Mix the peanut butter and yogurt together until completely blended and it reaches a light tan color **if using Greek yogurt, you might have to add a touch of sugar **if your peanut butter is a little on the sweet side, consider adding a bit of salt for a better balance
• 3. Mix in a slight sprinkle of cinnamon- don't skip this unless you're allergic...it completely enhances the dip...if you're doing a 1 cup ratio, sprinkle about what you would on a serving of applesauce...also add a dash of salt at this point to bring out the flavors
• 4. stir in mini chocolate chips...start with about a 1/4 cup and go from there
• 5. Serve with dippers and enjoy! Can be eaten immediately...or chill for a bit (if you can wait that long :) ) to allow flavors to further blend

BANANA GHOSTS WITH PEANUT BUTTER DIP

Steps:

• Start the ghosts: Line a baking sheet with parchment and make room for it in your freezer. Peel the bananas and cut in half crosswise, then lengthwise for 8 pieces total. Insert 1 stick in the short, flat side of each; arrange on the prepared baking sheet and freeze until solid, about 2 hours.
• Meanwhile, make the dip: Combine the cream cheese and brown sugar in a food processor; process until light and very smooth, 1 to 2 minutes. Scrape down the sides then add the peanut butter, yogurt and vanilla. Process, scraping down the sides halfway through, until very light and smooth, 1 to 2 minutes more. Transfer to a serving bowl.
• Combine the semisweet chocolate chips and coconut oil in a small microwave-safe bowl and microwave at 50-percent power in 15 second increments, stirring in between, until melted, about 60 seconds total. Transfer to a resealable sandwich bag, twist to close like a pastry bag and snip a small corner. Pipe concentric circles on the surface of the dip. Drag a toothpick through the circles, starting from the center and working your way out, to create a spider web design. Add a few candy spiders, if desired.
• Finish the ghosts: Once the bananas are frozen, combine the white chocolate chips and 2 teaspoons coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) and melt, stirring until very smooth, 2 to 3 minutes. Hold a frozen banana over the bowl and spoon white chocolate over the top, letting the excess drip back into the bowl. Return to the parchment-lined baking sheet and press in 3 chocolate chips, flat-sides up, to make 2 eyes and a mouth. Repeat with the remaining bananas and chocolate chips. Return to the freezer until the white chocolate is hardened, at least 15 minutes, up to 4 hours.

WAY TOO EASY WARM PEANUT BUTTER - CHOCOLATE DIP/SPREAD

Steps:

• In a small bowl, place peanut butter in one large "glob".
• Make a well in the center of the glob and pour in the chocolate syrup.
• Microwave for 20 seconds.
• Carefully stir to thoroughly combine and serve immediately.