This tasty vegan dish is very simple, but healthy as well. Yesterday, my mom and I made butternut squash pecan tacos. The recipe was for sweet potatoes, but we wanted to use butternut squash instead. The lime juice added such a delightful flavor to the bean dip as well as the overall dish. Along with these simple, yet tasty ingredients, this taco dish is extremely nourishing to one’s body. The bean dip is full of protein along with the vegetables. I would love to make this again, but with the sweet potatoes like the recipe does. Not that the butternut squash wasn’t AMAZING…I just like variety! This is a must try whether you are vegan or not.
Question: Do you think lemon juice would serve the same purpose and flavor as the lime juice?
2 (5.3 oz or 150.2g) containers Vanilla Greek Yogurt (or 1 slightly heaping cup)
1/3 cup (85g) creamy peanut butter
1 Tbsp (21.5g) honey, or to taste
Add all ingredients to a bowl and whisk to blend until smooth. Serve with fruit (recommended bananas, apples, raspberries or strawberries), pretzels, and/or crackers. Store in refrigerator in an airtight container.
This peanut butter dip is perfect for a healthy snack and as a crowd pleaser. As a soluble solution, the peanut butter and greek yogurt mix together to form an evenly smooth dip, and the honey adds just the right amount of sweetness. Be careful to get the right ratio of peanut butter to yogurt—you don’t want a dip that is too stiff or too soupy.
Question: What additional ingredient(s) could improve this recipe, either for taste or presentation?