Peanut Butter Dip with cinnamon, raisins, and honey is perfect for apples, pretzels, graham crackers, or celery sticks - a 5 minute, 5 ingredient recipe that's perfect for after school snacks, packing in lunch boxes, serving at a party, or using as a spread on toast.
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!