Best 10 Ginger Peanut Butter Dip Recipes

GINGER PEANUT BUTTER DIP

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook onions, gingerroot and garlic in oil about 2 minutes, stirring frequently, until tender.
• Stir in remaining ingredients except vegetables. Cook about 2 minutes, stirring constantly, until hot.
• Serve hot dip with vegetables.

PEANUT BUTTER DIP

Steps:

• Mix cream cheese, peanut butter, and brown sugar until well blended. Mix in milk until texture is creamy.

PEANUT BUTTER DIP

Steps:

• In a small bowl, combine the yogurt, peanut butter and cinnamon. Stir in chocolate chips. Serve with apples and pretzels.

HEALTHY PEANUT BUTTER FRUIT DIP

Steps:

• Mix yogurt, peanut butter, honey, and cinnamon in a bowl until well blended; fold in chia seeds.

BANANA GHOSTS WITH PEANUT BUTTER DIP

Steps:

• Start the ghosts: Line a baking sheet with parchment and make room for it in your freezer. Peel the bananas and cut in half crosswise, then lengthwise for 8 pieces total. Insert 1 stick in the short, flat side of each; arrange on the prepared baking sheet and freeze until solid, about 2 hours.
• Meanwhile, make the dip: Combine the cream cheese and brown sugar in a food processor; process until light and very smooth, 1 to 2 minutes. Scrape down the sides then add the peanut butter, yogurt and vanilla. Process, scraping down the sides halfway through, until very light and smooth, 1 to 2 minutes more. Transfer to a serving bowl.
• Combine the semisweet chocolate chips and coconut oil in a small microwave-safe bowl and microwave at 50-percent power in 15 second increments, stirring in between, until melted, about 60 seconds total. Transfer to a resealable sandwich bag, twist to close like a pastry bag and snip a small corner. Pipe concentric circles on the surface of the dip. Drag a toothpick through the circles, starting from the center and working your way out, to create a spider web design. Add a few candy spiders, if desired.
• Finish the ghosts: Once the bananas are frozen, combine the white chocolate chips and 2 teaspoons coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) and melt, stirring until very smooth, 2 to 3 minutes. Hold a frozen banana over the bowl and spoon white chocolate over the top, letting the excess drip back into the bowl. Return to the parchment-lined baking sheet and press in 3 chocolate chips, flat-sides up, to make 2 eyes and a mouth. Repeat with the remaining bananas and chocolate chips. Return to the freezer until the white chocolate is hardened, at least 15 minutes, up to 4 hours.

PEANUT BUTTER DIP

Steps:

• Stir all ingredients until well combined.
• Refrigerate a few hours before serving.
• Serve with apples, pears, celery or any kind of fruit or vegetables you can dip. Honey Crisp apples are the best for this time of year.

GINGER PEANUT BUTTER DIP

Steps:

• Heat oil in skillet over medium high heat cook onions, ginger, and garlic in oil about 2 minutes, stirring frequently, until tender.
• Stir in remaining ingredients except vegetables; cook about 2 minutes, stirring constantly, until hot.
• Pour in your favorite dip bowl and serve hot dip with your favorite crackers, veggies, or chicken nuggets.

PEANUT BUTTER FRUIT DIP

Steps:

• In a bowl, combine the yogurt, peanut butter and cinnamon; mix well. Fold in the whipped topping. Refrigerate until serving. Serve with fruit.

LAYERED PEANUT BUTTER DESSERT DIP

Steps:

• Spread peanut butter onto 8-inch plate.
• Mix marshmallow creme and COOL WHIP until blended; spread over peanut butter.
• Top with remaining ingredients.

SAVORY PEANUT BUTTER DIP

Steps:

• Combine the peanut butter, cream cheese, juice and cinnamon in food processor.
• Blend until smooth.
• Add applesauce, little by little, to bring to the desired consistency for the dip.
• Chill before serving with fresh fruits and vegetables.
• Also try over baked sweet potatoes!