Cookie dough dip
Greek yogurt, almond butter and chopped dark chocolate stirred into a thick dip for strawberries.
- Hands-on
- 8 min
- Total time
11 min, show breakdown
- Prep 8 min
- Cook 0 min
- Clean up 3 min
- Pans
- 0
- Ingredients
- 7
- Cost/serving
- $3.09
Per serving
- Calories
- 343
- Protein
- 22 g
- Fiber
- 5.1 g
- Net carbs
- 14 g
- Fat
- 21 g
High in (% Daily Value per serving): Vitamin C 50%, Riboflavin (B2) 50%, Vitamin B12 48%, Vitamin E 39%, Selenium 30%, Magnesium 27%, Calcium 21%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, egg-free, gluten-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
1¼ cups plain Greek yogurt, 2% (306 g), thick, strained style
Same amount as: 300 mL.
2 tbsp almond butter (32 g)
Same amount as: 30 mL.
2 tbsp almond flour, blanched (14 g)
Same amount as: 30 mL.
2 tbsp allulose (24 g)
Same amount as: 30 mL.
½ tsp vanilla extract (2.1 g)
Same amount as: 2 mL.
- 2 squares dark chocolate, 85% cacao (20 g), 85% or darker
1 cup strawberries (152 g), to dip
Same amount as: 240 mL.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. Keeps 2 days in the fridge, covered. Stir in the chocolate on the day you eat it so it stays crisp.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (275 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 343 | ||
| Total fat | 21 g | 27% | |
| Saturated fat | 5.7 g | 28% | |
| Cholesterol | 12 mg | 4% | |
| Sodium | 134 mg | 6% | |
| Total carbohydrate | 31 g | 11% | |
| Dietary fiber | 5.1 g | 18% | |
| Total sugars | 12 g | ||
| Net carbs† | 14 g | ||
| Protein | 22 g | 44% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 573 mg | 12% | |
| Vitamin A | 18 mcg | 2% | |
| Vitamin C | 45 mg | 50% | |
| Vitamin E | 5.8 mg | 39% | |
| Vitamin K | 2.7 mcg | 2% | |
| Thiamin (B1) | 0.07 mg | 6% | |
| Riboflavin (B2) | 0.65 mg | 50% | |
| Niacin (B3) | 1.5 mg | 9% | |
| Vitamin B6 | 0.16 mg | 9% | |
| Folate | 40 mcg | 10% | |
| Vitamin B12 | 1.1 mcg | 48% | |
| Magnesium | 112 mg | 27% | |
| Zinc | 2 mg | 18% | |
| Selenium | 17 mcg | 30% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Chop the chocolate into small chips on the cutting board.
In a bowl, stir the almond butter, allulose, vanilla and salt with the spatula until smooth.
Add the yogurt and almond flour. Stir until even.
Done looks like: Thick, pale tan and smooth, like soft cookie dough. It holds a peak on the spatula. Taste and add a pinch more salt if it tastes flat. Fold in the chocolate chips.
Serve with the strawberries for dipping.
Equipment
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Too thin to dip | Runny yogurt, or not Greek-style. | Use thick Greek yogurt. Stir in 1 more tablespoon of almond flour and chill 15 minutes. |
| Tastes sour, not like cookie dough | Too little salt, vanilla or almond butter to cover the yogurt tang. | Add another pinch of salt and a little more almond butter. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 8 min, total 11 min. | 343 kcal 22 g protein 5.1 g fiber 14 g net carbs 21 g fat |
| Nut-free | Sunflower butter instead of almond butter, no almond flour. Hands-on 8 min, total 11 min. | 303 kcal 20 g protein 3.6 g fiber 15 g net carbs 17 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Use yogurt made from pasteurized milk (check the label).