Peanut butter and jelly is a nostalgic childhood flavor combo, am I right?! I’ve transformed the delicious duo into a creamy Greek yogurt dip swirled with a ribbon of homemade “jam” made from frozen raspberries and chia seeds. It’s ideal for dunking in apple slices, jicama sticks, cinnamon pita chips, or however you want to freestyle it! 

Treat the kids (and yourself) to this smart protein snack with (no added sugar) that can be whipped up in minutes. Get the recipe for PB&J Greek Yogurt Dip today and start dipping, dunking, drizzling . . . or just dive in!

You’re not going to be surprised when I say you need a couple cups of Greek yogurt for this recipe.  To keep it no-added-sugar, low carb dip, choose a plain unsweetened Greek yogurt – but, when it comes to the fat content, that’s up to your personal dietary preference. I chose a Zero-fat Greek yogurt, mainly because that’s what I already had in the fridge. 

Also, you’ll need frozen raspberries, which in my opinion, rate super high as a clean-eating budget buy. For example, I can get a 10 to 12-oz package of frozen raspberries at my market for under $2 – that’s a deal. I use them in so many favorite “recipes” like various smoothies, oatmeal, quick breads and more.  Also, for the quick jam I use in this PB&J Greek Yogurt Dip – once you let them thaw, the raspberries make a nice little “sauce” of pure juice that I stir chia seeds into. After, the raspberries and chia set up, it has a jam-like consistency! 

Using a peanut butter powder makes mixing in that delicious nutty flavor so easy – use a sugar-free peanut butter powder if you want to keep the carbs as low as possible on this Greek yogurt dip recipe. Another benefit of using peanut butter powder in this low-carb yogurt dip recipe is that it adds even more protein to this smart snack already a good source of protein.  I haven’t tried using a traditional creamy nut butter in this recipe – it can probably be done but the mixing-in process will require more elbow grease and likely require a blender.

The “fancy” part of this peanut butter yogurt dip recipe is drizzling the raspberry jam up in a pretty pattern. I place the raspberry mixture in a sandwich bag, snip end off corner and squeeze into swirled design on top – however, there is no rule saying you can’t just spread or dollop the raspberry chia jam on top! Easy-peasy!

If you need a little extra sweetness (I do) add in a few drops of liquid stevia to taste.

I like to serve this Peanut Butter and Jelly Greek Yogurt Dip with apple slices – but so many other yummy alternatives too! You can even just throw a little granola on top and call it breakfast, if you like!

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5 from 6 votes

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PB & J Greek Yogurt Dip

Course: Dessert, Snack

Keyword: chia seeds, frozen yogurt, PB & J, peanut butter, raspberries

Ingredients

• ½ cup frozen raspberries
• 1 tbsp. chia seeds
• 2 cups plain unsweetened Greek yogurt
• 1/3 cup peanut butter powder
• 10 stevia drops more or less to taste

Instructions

1. Thaw 1/2 cup frozen raspberries (keeping juices in bowl) and mash together with 1 Tbsp. chia seeds. Let set up for 10 minutes.
2. Meanwhile, stir together 2 cups Greek yogurt with 1/3 cup peanut butter powder until smooth.
3. Place raspberry mixture in a sandwich bag, snip end off corner and squeeze into swirled design on top. Or, just dollop on top if you don't need to be fancy.
4. Serve with apple slices, cinnamon pita chips, jicama sticks or whatever else floats your boat!