Adults can use extra dip as a spread for veggie wraps or sandwiches made with grated carrot, sliced cucumber, and lettuce.

Patsy Jamieson
Recipe by Oxmoor House August 2010

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Recipe Summary

Yield:
8 servings (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place all ingredients in a blender; process until smooth. Store in an airtight container in refrigerator for up to 2 days.

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  • for your toddler: Serve the dip with tender raw vegetables like pea pods and cucumber halves or slightly steamed sugar snap peas, carrot sticks, and broccoli florets.

  • nutrition note: peanut butter facts

  • Whether spread on a piece of whole-grain bread or an apple slice, peanut butter makes a satisfying meal or snack in a matter of minutes. Part of the reason it's so satisfying is because each tablespoon of peanut butter contains about 4 grams of protein and 8 grams of fat, most of which is heart-healthy monounsaturated and polyunsaturated fat. When buying peanut butter, be sure to choose one labeled "natural" to avoid the trans-fatty acids that come from partially hydrogenated oils, which can increase the LDL, or bad cholesterol, levels in your body. Another bonus—natural peanut butter has much less added sugar and salt.

Source

Cooking Light First Foods

Nutrition Facts

122 calories; calories from fat 0%; fat 7.7g; saturated fat 1.5g; mono fat 3.8g; poly fat 2.5g; protein 5.4g; carbohydrates 7.4g; fiber 0.5g; cholesterol 0mg; iron 0.4mg; sodium 131mg; calcium 19mg.
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