Easy Greek Yogurt Apple Dip

This scrumptious Greek yogurt apple dip comes together in less than two minutes and is packed with healthy fats and protein.

It’s thick, luscious, tasty, and super creamy. We usually have it with sliced apples but it’s also really good to dip sliced bananas or pears in, and even to top fresh fruit on pancakes or waffles instead of syrup.

My kids love it as a mid-morning snack at the weekend, and after school or to take to school in their (insulated) lunchbox during the week. If you are considering packing this treat for your kids, I recommend soaking the sliced apples to stop them from browning.

Just slice and add to a ratio of one cup of water to one tablespoon of lemon juice, leave for three-four minutes, drain and pat dry with a clean cloth or some paper towel. This recipe is vegetarian as is, but it can be easily made vegan by swapping the greek yogurt out for vegan greek yogurt, and I highly recommend trying this creamy vegan strawberry banana smoothie.

Ingredients and substitutions

This Greek yogurt apple dip has just five easy-to-find ingredients. I recommend following the recipe exactly as is but if you’re short an ingredient or partial to another some substitutions can be made. You can see what you’ll need in the image below.

• Peanut butter: Do make sure the peanut butter you use is high quality (ideally it should be 100% peanuts) and smooth. If you don’t have peanut butter to hand or if you’re allergic, you can swap it out for tahini or another nut or seed butter.
• Agave syrup: I prefer to use agave syrup in this but you can also substitute another equal amount of liquid sweetener such as maple syrup or honey. For those looking to reduce carbs, liquid stevia can be used instead (a much smaller amount of approximately a sixth to a quarter teaspoon, or to taste).
• Ground cinnamon: I recommend leaving this in, but if you’re a cinnamon hater feel free to leave it out. Adding an optional pinch of nutmeg will also really bring out the cinnamon flavor and go so well with apple slices.
• Vanilla extract: The vanilla gives a lovely warm edge to the taste of this apple dip but omit if you don’t have it or don’t like the taste. No need to replace it with anything.
• Greek yogurt: I recommend using plain unsweetened full-fat Greek yogurt or Fage. I don’t recommend using flavored yogurts such as Greek vanilla yogurt as the vanilla taste is overpowering. You can use regular natural yogurt, although the result will be slightly less creamy and I find it doesn’t blend with the peanut butter as easily.

Pssst if you’re here for the peanut butter, you might want to try these delicious spicy Indian peanuts as a snack as well.

How to make it

Making this Greek yogurt apple dip is simply a matter of a few minutes to measure and mix. Measure the peanut butter and add it to a small bowl. I use 1/3 cup, which is roughly 95 grams. If you prefer not to use a measuring cup as the peanut butter is so sticky, 1/3 cup is approximately five tablespoons plus one teaspoon.

Add the Greek yogurt one U.S.-style pot of around 5.3oz (outside the US yogurt pots tend to be smaller, you’ll need roughly 150 grams of yogurt).

Tip in the vanilla extract, agave syrup, and cinnamon, grab a fork, and carefully mix together. It will take a minute or two to fold the ingredients in and then whisk briskly with the fork when the mixture loosens until it all comes together to form a smooth pale brown creamy dip.

As I mentioned at the start, this dip is great with other fruit like pears and bananas, or over waffles or pancakes. It is, however, ideally suited to apples. Many apple dip recipes have a specific recommendation for which apples to serve with a dip but I say pick whichever is your favorite.

Personally, I find the dip perfectly sweet and like to pair it with tarter and frim apple such as a Granny Smith. This recipe will make enough to serve with about three or four large apples, so three-four servings.

Leftover dip can be safely stored in the fridge for around five days.

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