I like to dip my food. I always have. I always will. There is just something super fun about dipping food into something and then trying to get it into my mouth without dribbling it all over myself…and for the record, I always get it all over myself.
I eat peanut butter every day. Every. Day. Seriously – I cannot tell you the last time I had a day without it…I even asked for it on my food tray at the hospital with Andy. I like it with my bananas, I like it with my pancakes, and sometimes you’ll even find me putting it on a biscuit.
So, when I saw this recipe for fruit dip, I knew I would remake it and add peanut butter. It’s just how life rolls. Fruit was meant to be eaten with peanut butter. Chocolate was meant to be eaten with peanut butter. Spoons were made for peanut butter. Fact.
As we continue on with Cooking Through Stacy’s Stash, we come to this cookbook…and it’s very special to me. It’s just a little cookbook, bound with metal rings so you can turn the pages. Very simple. This cookbook was given to me when my Mamaw died – it was in her stash.
It’s a little book compiled of all the favorite recipes from the ladies at her church. And man, there are some hum dingers in there. My variation of Pumpkin Chip Cookies came from this book.
I love looking through it and seeing all the old timey recipes like homemade beef jerky, skillet apples and potato salad dressing. Yummo! Church ladies can cook! Bless their hearts.
I chose the recipe for fruit dip because I knew it was something quick and easy – and again, I like to dip my food – so it called to me. However, it’s chock full of sugar. Fruit already has enough sugar in it, so I wanted to cut back on that…and keep Annie from crawling up the walls after lunch. Would you like some sugar with your sugar? Geesh. Church ladies can cook, but they also love their sugar, Suga. Bless their hearts.
In our effort to cut back on sugar consumption, I replaced the sugar in this recipe with stevia…and I cut WAY back on it. This puppy called for a whole cup of sugar!
So, what have we learned from this so far? When at church potlucks, suspect there is SUGAR IN IT (whatever IT might be).
I added natural peanut butter as well. Because fruit and peanut butter are meant to be together. True love.
If you don’t have stevia, or don’t use it, then you’ll use the equivalent of about two tablespoons of sweetener. I enjoy using stevia – my favorite brand is Sweet Leaf and I buy it from Vitacost.
This is a GREAT recipe to make with your kids. And while making it, explain that sticking your tongue in the beaters while they’re still mixing is a big no-no. Also, fingers are a big no-no. I have never stuck my fingers into moving beaters. *Cough*
My tweaks turned out great! We LOVE it!!! It’s definitely going into my Favorite Recipes binder.
Do you eat peanut butter every day too? Come on – confess.
Peanut Butter Fruit Dip
- 8 ounces cream cheese, softened
- ¼ cup natural peanut butter
- 1 teaspoon powdered Sweet Leaf stevia (or the equivalent of 2 tablespoons sugar)
- **More sweetener to taste if desired**
- 3 tablespoons whole milk or almond milk
- 1 teaspoon vanilla
- Mix all ingredients together until completely combined.
- Eat immediately or refrigerate and eat with a spoon when no one is looking.
**Note – This is a stiff dip. For a thinner consistency, add more milk**
THM Compliant: This is an S dip. Serve with berries or plan approved pita chips. Make sure to use almond milk.