Salted Caramel Peanut Butter Yogurt Dip
makes 1 cup
- 1/2 cup PLANTERS Salted Caramel Peanuts
- 1/2 cup non-fat Greek Yogurt
- 1 tablespoon honey
Place peanuts in a mini food processor and process until mixture resembles chunky peanut butter, about 1 minute. Scrape down sides and process for another minute until peanut butter is smooth. Add in the yogurt, process for another minute, scrape down sides and add honey. Process for another 30 seconds and transfer dip to a serving bowl. Serve immediately with an assortment of fruits, vegetables & pretzels. Dip will last covered in a refrigerator up to two days.