Tasty Greek Yogurt Chocolate Chip Cookie Dough Dip

Here’s my go-to recipe for greek yogurt chocolate chip cookie dough dip – a creamy, safe-to-eat treat made with simple pantry ingredients and protein-packed greek yogurt.

This cookie dough dip has become a regular at our family movie nights. I always make a double batch because it disappears so quickly, and honestly, who doesn’t want to snack on cookie dough without worrying about raw eggs? Plus, it’s perfect for dunking graham crackers or fresh fruit.

What Kind of Greek Yogurt Should I Use?

For this cookie dough dip, plain Greek yogurt is your best bet since it provides the perfect blank canvas for the other flavors. Full-fat Greek yogurt will give you the creamiest, most authentic cookie dough texture, but 2% will work well too if you’re watching your calories. Just make sure to avoid using non-fat Greek yogurt, as it can be a bit too thin and tangy for this dip. When shopping, stick to brands that are thick and creamy – you can test this by turning the container upside down; if the yogurt doesn’t shift much, you’ve got the right consistency. If your yogurt seems extra liquid-y, try straining it through a coffee filter or cheesecloth for about 30 minutes before using it in the recipe.

Options for Substitutions

This easy dip recipe can be tweaked in several ways to match your preferences or pantry items:

• Greek yogurt: You can use plain regular yogurt, but you’ll need to strain it first using a cheesecloth for about 2 hours to get that thick, creamy texture. Dairy-free? Try coconut yogurt, but pick a thick variety.
• Peanut butter: Not a fan of peanut butter or have allergies? Swap it with almond butter, cashew butter, or sunflower seed butter. Each will give a slightly different but equally good flavor.
• Mini chocolate chips: Regular chocolate chips work fine – just chop them up a bit. You can also use dark chocolate chunks, white chocolate chips, or keep the toffee crumbs option. For a healthier twist, try cacao nibs.
• Brown sugar: Honey works great as mentioned, but maple syrup, agave nectar, or even monk fruit sweetener are good alternatives. Start with a smaller amount and adjust to taste.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even a splash of almond extract can work here. If you skip it altogether, the dip will still taste good!

Watch Out for These Mistakes While Making

The biggest challenge when making this cookie dough dip is achieving the right consistency – using regular yogurt instead of Greek yogurt will make your dip too runny, so stick with thick, strained Greek yogurt for the perfect texture. Getting the sweetness level right can be tricky too, so start with less brown sugar or honey and adjust to taste, since different brands of peanut butter vary in sweetness. To prevent the chocolate chips from sinking to the bottom, make sure your yogurt mixture is thick enough and fold them in last, just before serving – and if you’re not serving immediately, keep the dip chilled to maintain its consistency. For the smoothest results, ensure your peanut butter is at room temperature before mixing, as cold peanut butter will create lumps that are hard to incorporate.

What to Serve With Cookie Dough Dip?

This creamy cookie dough dip is super versatile when it comes to dippers! Fresh fruit like strawberries, apple slices, or banana chunks work great and add a healthy twist to this sweet treat. For a more traditional approach, grab some graham crackers, vanilla wafers, or pretzel sticks – the sweet and salty combo is always a winner. You can also set out some butter cookies or shortbread fingers, which hold up well for dipping and complement the chocolate chips perfectly.

Storage Instructions

Chill: This yummy cookie dough dip needs to stay cold! Pop it in an airtight container and keep it in the fridge for up to 3 days. The chocolate chips might settle a bit, but just give it a quick stir before serving and it’ll be good as new.

Make Ahead: You can whip up this dip a few hours before your party or gathering. In fact, letting it chill in the fridge for at least an hour helps the flavors blend together nicely. Just remember to give it a good stir before setting it out.

Serve: Take the dip out of the fridge about 5-10 minutes before serving to let it soften slightly – this makes it easier to scoop. If you notice any liquid separation (totally normal with Greek yogurt), just stir it back together and you’re good to go!

Preparation Time	5-10 minutes
Cooking Time	0-0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 20-25 g
• Fat: 25-30 g
• Carbohydrates: 50-60 g

Ingredients

• 1 cup unsweetened greek yogurt
• 2 tablespoons creamy peanut butter
• 3 tablespoons mini chocolate chips or toffee crumbs
• 1 tablespoon brown sugar (or honey)
• 1/2 teaspoon vanilla essence

Step 1: Combine Base Ingredients

In a small mixing bowl, add Greek yogurt, peanut butter, honey, and vanilla extract.

Stir together until the mixture is smooth and creamy.

This forms the base of your cookie dough dip.

For a clear visual reference, you can look at the recipe photos accompanying these instructions.

Step 2: Add Mix-Ins for Texture

Gently fold in 2 tablespoons of mini chocolate chips or toffee bits into the mixture.

Ensure that they are evenly distributed throughout the dip for consistent bites of flavor.

Step 3: Final Touches and Serving

Sprinkle the remaining tablespoon of chocolate chips or toffee bits on top of the dip for a decorative and flavorful finish.

You can serve the cookie dough dip immediately for a fresh and creamy treat or refrigerate it until you’re ready to enjoy.