Whip up this yummy dip to serve with apples, bananas, graham crackers or pretzels.
Fresh fall apples need no adornment, but this peanut butter Greek yogurt dip adds a creamy texture and a touch of sweetness that is light and perfect for an appetizer or dessert.
The apples at a November Rooted Community Health Vandy Cooks event, where this recipe was featured, were provided by Green Door Gourmet. Green Door Gourmet is a USDA Organic certified farm in Nashville, Tennessee, that grows a variety of fruits, vegetables, flowers and herbs, while also serving as an aggregator for other farms in the Middle Tennessee area. Kate Compton, education coordinator at Green Door Gourmet, joined us for the evening and talked about the variety of education programs that the farm hosts for children and adults, as well as its event space and on-farm market. Green Door Gourmet has a flexible Local Farm Box program, as well as a flower Community Supported Agriculture program.
1¼ cups plain, non-fat Greek yogurt
3 tablespoons peanut butter
2 teaspoons vanilla extract
1 tablespoon honey
½ teaspoon cinnamon
Mix all ingredients with a spoon until smooth.
Refrigerate. Serve with sliced apples, bananas, graham crackers or pretzels.
- 1 1/4 cups plain, non-fat Greek yogurt
- 3 tablespoons peanut butter
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 1/2 teaspoon cinnamon
- Mix all ingredients with a spoon until smooth.
- Refrigerate. Serve with sliced apples, bananas, graham crackers or pretzels.
This post was written by John Compton, M.Div., program coordinator of Rooted Community Health. This initiative of Vanderbilt University Medical Center’s Center for Biomedical Ethics and Society seeks to engage partners across Vanderbilt and Middle Tennessee communities in service of ecological sustainability, health promotion and human flourishing.