A simple whipped peanut butter dip for apple slices or really anything you’d want to dip into peanut butter!
This is a revamped recipe that I orignally wrote back in 2010, but I was reminded about it when Sarah from Fried Dandelions told me about the “apple nachos” she makes her kids. Basically, she makes a slightly thinner version of this sauce using tahini instead of peanut butter and drizzles it onto apples. She says she tops hers off with chia seeds and chocolate chips. Yum!
Instead of a pourable sauce, this is a thicker dip. Darrol Henry refuses to dip the apple slices in it. “No mommy. I will only dip my fingers.” I’ll call it a success, if a messy one.
The recipe below is tweaked a bit from the original. Instead of agave nectar, I used maple syrup, and I like how the maple flavor teams up with the peanut butter. I also used soy milk instead of soy creamer and halved the amount of sweetener, to make it a little bit healthier. I think it’s just as good this way – maybe even better!
Whipped Peanut Butter Dip
- 1/2 cup natural peanut butter - (If your peanut butter is sweetened, cut the maple syrup in half.)
- 2 tablespoons maple syrup
- 4-6 tablespoons soy or almond milk - (This will vary depending on the peanut butter you use.)
- In a bowl, mix your peanut butter and maple syrup, stirring until they’re fully combined.
- Start adding the soy milk, one tablespoon at a time. Whip the mixture with a fork in between additions until you have a nice, creamy, dippable texture.
- Serve with sliced apples, crackers, pretzels, or whatever you like for dipping!