Rating: 3 stars
1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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Serve this dip with crudités or as a spread for grownup peanut butter sandwiches made with thick slices of whole-wheat country bread, grated carrots, sliced cucmbers, and lettuce. When buying peanut butter, be sure to choose the kind labeled "natural." Since it's not hydrogenated, it won't be as creamy as regular peanut butter, but it also doesn't have the trans fatty acids. Instead, it's high in monounsaturated fat.

Patsy Jamieson
Recipe by Cooking Light April 2001

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
1 cup (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place all ingredients in a blender, and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days.

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Nutrition Facts

122 calories; calories from fat 57%; fat 7.7g; saturated fat 1.5g; mono fat 3.8g; poly fat 2.5g; protein 5.4g; carbohydrates 7.4g; fiber 0.5g; iron 0.4mg; sodium 131mg; calcium 19mg.
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