Smoky Peanut Butter Fruit Dip

Name: Smoky Peanut Butter Fruit Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: ¾ cup (190 g) creamy peanut butter, at room temperature, well stirred; 1 cup (245 g) plain Greek yogurt (2% or whole milk), at room temperature; 3 tablespoon (63 g) honey, measured with a lightly oiled spoon so it slides off; 1 teaspoon (5 ml) pure vanilla extract; ½ teaspoon (1½ g) ground cinnamon; ¼ teaspoon (0.6 g) smoked paprika, plus a tiny pinch for garnish; ⅛ teaspoon (0.7 g) fine sea salt; 2 tablespoon (30 ml) milk, any kind, plus up to 1 more tablespoon if needed to loosen

From the MyKitchenBank Kitchen

A creamy, tangy-sweet dip made by whisking peanut butter with Greek yogurt, honey, cinnamon and vanilla, then deepened with a pinch of smoked paprika for a gentle campfire note. It comes together in 10 minutes and is perfect with apples, pears, strawberries and bananas.

Prep: 10 min
Cook: —
Wait: 30 min
Total: 40 min
Makes: About 1¾ cups (8 servings of ¼ cup)

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Steps

Before you start

Use a creamy, stir-type peanut butter (the kind with just peanuts and salt, or a conventional smooth brand). Stir natural peanut butter well so the oil is fully blended in before measuring.
Take the peanut butter and yogurt out of the fridge 20 minutes ahead so they whisk together smoothly without lumps.
Use full-fat or 2% plain Greek yogurt. Nonfat is more tart and can make the dip a little stiff.
Smoked paprika is strong. Start with the amount given; you can add more after tasting.

1
Set up the bowl
- Set out the peanut butter and yogurt 20 minutes ahead if they are cold.
- Place a medium bowl on a damp towel so it doesn't slide while you whisk.
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Ready when: Peanut butter is soft enough to stir easily with a spoon.
Tip: Cold peanut butter is stiff and will leave streaks and lumps in the dip.
2
Loosen peanut butter
- Add the peanut butter, honey and milk to the bowl.
- Whisk vigorously for about 1 minute, scraping the sides, until the mixture looks like thick, glossy frosting.
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Ready when: No visible streaks of honey and the mixture is smooth and shiny.
Tip: Starting with the peanut butter, honey and milk alone makes it much easier to get a lump-free dip.
3
Add the seasonings
- Add the vanilla, cinnamon, ¼ teaspoon smoked paprika and the salt.
- Whisk for 20 seconds until the spices are evenly distributed and the mixture is a uniform tan color.
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Ready when: No dark specks or clumps of spice remain.
4
Whisk in yogurt
- Add the Greek yogurt in two additions.
- Fold it in gently with a spatula first, then whisk for 30–45 seconds until completely smooth, light and creamy.
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Ready when: Dip is smooth, fluffy and holds a soft ribbon when you lift the whisk.
Tip: Don't over-whisk; too much work can thin Greek yogurt and make the dip loose.
5
Taste and adjust
- Taste a spoonful with a piece of fruit.
- Add a drizzle more honey if you want it sweeter, a pinch more salt to sharpen the peanut flavor, or an extra pinch of paprika for more smoke.
- If the dip is too thick to scoop easily, whisk in up to 1 more tablespoon milk, 1 teaspoon at a time.
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Ready when: Dip is sweet-tangy with a faint smoky finish and thick enough to cling to a fruit slice.
Tip: The smoke should be a background note; if you can clearly taste paprika, stir in 1 more teaspoon honey.
6
Chill to blend
- Spoon the dip into a serving bowl, swirl the top with the back of a spoon, and cover with plastic wrap.
- Refrigerate for 30 minutes so the flavors meld and the dip thickens slightly.
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Ready when: Dip is cool and holds a soft swirl on top.
7
Garnish and serve
- Dust the top with a tiny pinch of smoked paprika.
- Serve straight from the fridge with sliced apples, pears, bananas, strawberries or graham crackers.
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Ready when: Dip looks smooth with a light dusting of red-brown spice on top.
Tip: Toss cut apples and pears with a little lemon juice to keep them from browning.

Good to know

Tips

Bring the peanut butter and yogurt to room temperature for the smoothest dip.
Add the yogurt last and whisk just until smooth to keep the texture fluffy.
For a thinner drizzle-style sauce, whisk in 2–3 extra tablespoons of milk.
Pair with something crisp and tart, such as Granny Smith apples, to balance the richness.

Make ahead

"Make the dip up to 3 days ahead. Cover and refrigerate; stir well and add a teaspoon of milk if it has firmed up. Add the paprika garnish just before serving."

Storage & reheating

"Room temperature: up to 2 hours while serving. Refrigerator: up to 4 days in an airtight container; stir before serving. Freezer: not recommended, as the yogurt becomes grainy when thawed."

Substitutions

creamy peanut butter → almond butter or sunflower seed butter. Use the same amount; sunflower seed butter gives a slightly earthier flavor and may tint green if baking soda is present, but it is fine in a cold dip.
honey → pure maple syrup. Use the same amount for a slightly more caramel flavor; it also suits a vegan swap if paired with dairy-free yogurt.
plain Greek yogurt (2% or whole milk) → thick coconut or dairy-free yogurt. Choose an unsweetened, thick type; you may need less milk.
smoked paprika → a tiny pinch of chipotle powder. Use ⅛ teaspoon for smoke with a little heat.