Greek Yogurt Cookie Dough Dip

• 1/2 cups Almonds
• 1 cup Cashews
• 1 cup Dried Banana Chips
• 1/2 cups Peanut Butter (I Used Chunky)
• 2 cups Nonfat Vanilla Greek Yogurt
• 1/2 teaspoons Vanilla
• 1/2 cups Chocolate Chips (or White Chocolate Chips, Peanut Butter Chips, Or Both!)

1. In a food processor blend cashews, almonds and banana chips until it resembles a fine flour mixture.
2. Once blended into a flour consistency add in peanut butter, Greek yogurt, and vanilla.
3. Pulse until everything is mixed well.
4. Taste and add more peanut butter or vanilla if you like.
5. Remove cookie dough from processor and put it into a bowl.
6. Gently stir in chocolate chips.
7. Serve with apple slices, pear slices, grapes, graham crackers, pretzels, or cinnamon tortilla chips.
8. Really, what doesnt go with this dip?
9. Keep stored in an airtight container in the fridge.
10. Is good for 4 days, but I would leave the chocolate chips out until ready to eat.
11. Enjoy!

almonds, cashews, banana chips, peanut butter, yogurt, vanilla, chocolate chips

Taken from tastykitchen.com/recipes/appetizers-and-snacks/greek-yogurt-cookie-dough-dip/ (may not work)