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Cookie Dough and Funfetti Greek Yogurt Dips

Yield: 1 Cup (Makes a little less than a cup)
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

Cookie Dough Dip:

  • ⅔ cup plain Greek yogurt
  • ¼ teaspoon vanilla extract
  • 1 tablespoon brown sugar (see note)
  • 1 tablespoon creamy peanut butter, natural or regular or 1 tablespoon peanut butter powder (like PB2)
  • 1 tablespoon mini chocolate chips

Funfetti Dip:

  • ⅔ cup plain Greek yogurt
  • ¼ teaspoon vanilla extract
  • 1 tablespoon brown sugar (see note)
  • 1 teaspoon multi-colored sprinkles, the long skinny kind if possible

Instructions 

  • For either version, stir together all the ingredients except the chocolate chips (or sprinkles for the funfetti version) until well combined. Stir in the chocolate chips or sprinkles.
  • Refrigerate until ready to serve. If making in advance, don't stir in the sprinkles to the funfetti dip until right before serving.
  • Serve with fresh fruit, pretzels, graham crackers, etc.

Notes

For the Sweetener: you can really play around with what kind and how much. I use brown sugar because it doesn't thin out the yogurt like agave nectar, honey or maple syrup, but feel free to experiment.
Yogurt: also, I've made these dips with nonfat plain Greek yogurt as well as 2% and also the ultra decadent (full fat) Greek yogurt. The nonfat yogurt makes the dip slightly grainier and less thick but still works great (the yogurt with more fat obviously makes a creamier, more luxurious dip).