Peanut Butter Dip (with cinnamon and raisins)
This easy peanut butter dip recipe is perfect for dipping sliced apples, pretzels, celery sticks, or graham crackers. You only need five minutes and five ingredients for this easy recipe, speckled with cinnamon and golden raisins. It’s perfect for an after school snack, to pack in kids’ lunch boxes, or as a delicious treat to serve at a party – no matter what age you are!
I have a habit of giving my kids peanut butter spoons when they’re hangry. On a recent family visit, my oldest Zoey (4), in her extroverted self, asked my Auntie Viki excitedly if “she wanted to come over sometime and visit and have peanut butter spoons?!” We all had a good laugh.
Then, Auntie Viki shared her recipe for peanut butter dip with me, and well, I don’t think my kids are ever going to want a plain ol’ peanut butter spoon after having tasted this epic peanut butter dip. This recipe comes to you straight from her kitchen – and it’s a good one!
There are a lot of different kinds of peanut butter dip recipes out there. This one is simple, with no yogurt needed, and only five ingredients that you probably already have in your kitchen. With the warming flavor of cinnamon and raisins, it’s perfect for fall. It’s gluten-free, and it’s easy to adapt to be vegan and dairy free as well.
What can you use peanut butter dip for?
This peanut butter dip is perfect for this busy back-to-school time. It’s great for an after-school snack, to pack in lunch boxes, to spread on toast or English muffins in the morning for breakfast, or to take a peanut butter and banana sandwich to the next level.
But don’t just limit it to school snacks for kids – this dip is a delicious treat for all ages, and it great served at a kid or grown-up party, too! I like putting it in a bowl and sprinkling some chopped honey roasted peanuts on top, serving with apple slices and pretzels. Celery sticks are also delicious with it (think: fancy ants on a log), as well as graham crackers.
Ingredients in Peanut Butter Dip (and substitutions)
- Peanut Butter – I used smooth, but crunchy will also work. Homemade peanut butter or store bought both work great. Other nut butters, like almond butter, can be used for a peanut-free dip, and sunflower seed butter for a nut-free option.
- Honey – or maple syrup, or agave for a vegan version.
- Whole milk – or a plant-based alternative like oat or almond milk to make it vegan/dairy free. This thins out the peanut butter and makes it easy to dip into.
- Golden raisins – or regular raisins, or another dried fruit like cranberries or chopped dates.
- Cinnamon
- Chopped honey roasted peanuts – optional, for garnish and a little added crunch. My Aunt’s original recipe used toasted slivered almonds, which can also be used, as well as other nuts or sunflower seeds.
- Sliced apples and pretzels – for serving (celery sticks, graham crackers, banana slices, etc. also work well)
This is a summary of how to make this recipe. Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions, written in traditional recipe format, or Jump to Recipe.
How to make Peanut Butter Dip
- First, whisk the peanut butter, honey, and milk together. Gently at first, to avoid too much splashing!
- Then, stir in the raisins and cinnamon.
- Garnish with chopped honey roasted peanuts (if you want) in a serving bowl. Arrange things to dip around it, and you’re good to go!
This is a summary of how to make this recipe. Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions, written in traditional recipe format, or Jump to Recipe.
FAQs
The dip is supposed to be fairly thin so you can dip it, but if it seems TOO thin, don’t worry – it will solidify more in the fridge as the honey and peanut butter harden in cooler temperatures. You can also use less milk (1/2 cup instead of 2/3 cup) if you prefer.
Peanut butter dip should last at least a week in the fridge stored in an airtight container.
Yes! Just use plant-based milk instead of whole milk (this will also make it dairy free), and maple syrup or agave instead of honey (or check out this whipped vegan peanut butter dip recipe).
Other easy dip recipes
Here are some of my favorite dip recipes to serve at parties, or to use as a spread on sandwiches and the like.
- Dill Dip
- Mediterranean Seven Layer Dip
- Tzatziki Sauce/Dip
- Roasted Sweet Potato Hummus
- Spicy Sriracha and Carrot hummus
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe. Share photos on social media and tag @bowlofdelicious! I reply personally to every comment and I’m excited to hear what you think.
Peanut Butter Dip with Cinnamon and Raisins
Want to save this recipe?
Enter your email to have it sent to your inbox!
Equipment
- Large Bowl
Ingredients
- 1 cup peanut butter creamy or crunchy is fine
- 1/3 cup honey or maple syrup
- 2/3 cup whole milk or plant-based milk, like almond or oat
- 1 cup golden raisins
- 1/2 teaspoon cinnamon
- chopped honey roasted peanuts or other nut, for topping (optional)
- sliced apples, pretzels, graham crackers, etc. for serving
Instructions
- In a large bowl, whisk together the peanut butter (1 cup), honey (⅓ cup), and milk (⅔ cup) until smooth (carefully at first, as it may splatter).
- Stir in the raisins (1 cup) and the cinnamon (½ teaspoon).
- Transfer to a serving bowl. Top with chopped honey roasted peanuts, if desired. Serve with sliced apples, pretzels, graham crackers, celery, etc. for dipping.
Notes
- If the dip seems too thin, don’t worry- it will firm up as it cools in the fridge. If you want a thicker dip, you can plan on making it an hour in advance and sticking it in the fridge before serving (or cut the milk down to 1/2 cup).
- For a peanut-free version, use almond butter.
- For a nut-free version, use sunflower seed butter and garnish with sunflower seeds.
- For a vegan version, use maple syrup or agave instead of honey, and plant-based milk instead of whole milk.
- The original recipe used toasted slivered almonds instead of honey roasted peanuts for topping.
- If you like a little extra crunch, chop up 1/4 cup of honey roasted peanuts and stir 2-3 tablespoons into the mix, garnishing with the remaining 1-2 tablespoons.
- Leftovers: This peanut butter dip will last about a week in an airtight container in the fridge. Leftovers are delicious spread on an English muffin or toast for breakfast. It’s also the perfect thing to pack for lunch or a midday snack to take to work or school with crackers or apple slices for dipping – or just on a spoon!
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
I was just going to make a 1/4 batch because I am eating it by myself but I messed up the first measurement so just went ahead and made the whole batch. I am so glad I did, this is delicious! I usually don’t care for peanut butter much but this is great sweet treat. It goes so well with apple
So glad you liked it, and that you ended up making a whole batch!
Hi Elizabeth- looks really good! If I wanted to add some chopped up pieces of pretzel – how much would you recommend? You should try B.Happy peanut butter! We need copycat recipes of that please!
I had never heard of B Happy Peanut Butter before – wow, it looks great! I’ll have to pick some up. As for the pretzels, maybe 1/3 of a cup? The amount isn’t going to matter all too much – just listen to your heart haha. You could also just sprinkle them on top of the dip if you want. Hope that helps!
That sounds fabulous! Your Aunt Viki seems to be a good, creative cook. Can’t wait to try this.
Thanks so much! She certainly is a great cook 😉