Our church choir is back in session and to celebrate singing together again, our choir director served snacks. This peanut butter dip was the main attraction. We spread in on sugar cookies and decorated it with assorted fruits (strawberries, blueberries, drained pineapple, sliced bananas, chocolate chips…not that chocolate chips are fruit, but you get the idea! 😉 it was delicious.) Because my hubby mentioned it a few times later, I inquired about the recipe and Bryan was happy to share. You will be happy to hear that it is easy to make, but does take some planning (thawed whipped topping). I served it last night with sliced bananas and fresh strawberries. Here is the recipe:
Peanut Butter Fruit Dip
adapted from Bryan Pitotti
- 4 oz cream cheese, softened
- 2/3 cup creamy peanut butter
- 8 oz whipped topping (like Cool Whip)
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Use a mixer and combine softened cream cheese and peanut butter in a medium mixing bowl until creamy and combined. Add thawed whip topping, vanilla extract and powdered sugar and mix with the mixer on low at first (so the kitchen does not get covered in powdered sugar) then medium speed until combined. Taste and adjust the dip – with more sugar or more peanut butter until it tastes how you like it.
Serve with fresh fruit or spread on sugar cookies and decorate with fruit to make mini fruit dessert pizzas.