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Categories:Viewed: 26 - Published at: 2 years ago
Ingredients
- 1/2 cups Almonds
- 1 cup Cashews
- 1 cup Dried Banana Chips
- 1/2 cups Peanut Butter (I Used Chunky)
- 2 cups Nonfat Vanilla Greek Yogurt
- 1/2 teaspoons Vanilla
- 1/2 cups Chocolate Chips (or White Chocolate Chips, Peanut Butter Chips, Or Both!)
Method
- In a food processor blend cashews, almonds and banana chips until it resembles a fine flour mixture.
- Once blended into a flour consistency add in peanut butter, Greek yogurt, and vanilla.
- Pulse until everything is mixed well.
- Taste and add more peanut butter or vanilla if you like.
- Remove cookie dough from processor and put it into a bowl.
- Gently stir in chocolate chips.
- Serve with apple slices, pear slices, grapes, graham crackers, pretzels, or cinnamon tortilla chips.
- Really, what doesnt go with this dip?
- Keep stored in an airtight container in the fridge.
- Is good for 4 days, but I would leave the chocolate chips out until ready to eat.
- Enjoy!
