Peanut Butter Vanilla Yogurt Dip

a paper box full of apple slices, kids crackers and a dip sauce.

By: Chef Sam Gasbarro and

Total Servings: 50, Serving Size: One #10 scoop



5 ¼ pounds  peanut butter, creamy

6 ¼ pounds (3 quarts ½ cup) yogurt, vanilla

9 pounds, 10 ounces strawberries, fresh, whole

2 pounds 6 ounces graham crackers


This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit Find the recipe for home cooks here.

Combine peanut butter and with one-half of yogurt and mix well. Add remaining yogurt and mix well. Portion into ½ cup containers. Keep cold for service. Serve with fresh strawberries and graham crackers.

For large batches, use a mixer.

Variations: For a chocolate peanut butter dip, just add cocoa powder (1 cup of cocoa powder to 50 portions) to dip mixture.

Crediting: A #10 scoop portion provides: 2 oz. eq. m/ma; 4 graham crackers provide 1-grain serving (4 crackers must weigh at least 28 g or 1 oz).

Nutrients Per serving

Nutrients Per Serving(peanut butter vanilla yogurt dip):
Total Fat25gmIron1mg
Saturated Fat5gmDietary Fiber2.3mg
Carbohydrate21gmVitamin A252IU
Protein12gmVitamin C0mg
Nutrients Per Serving(peanut butter vanilla yogurt dip with strawberries and graham crackers)
Total Fat27gmIron2mg
Saturated Fat6gmDietary Fiber4.9gm
Carbohydrate44gmVitamin A262IU
Protein14gmVitamin C51mg

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