Birthday Cake Dip

April is our birthday month, and we can’t imagine a better way to celebrate than with this creamy, indulgent birthday cake dip, featuring our Almond Butter granola.

2 ¼ cups Michele's Almond Butter Granola, divided

½ cup brown sugar

½ cup, vanilla Greek yogurt (vegan options include Kite Hill Vanilla Unsweetened Almond Milk Greek-Style Yogurt)

1 tsp vanilla extract

¼ cup rainbow sprinkles, plus more for topping

8 oz frozen whipped topping, thawed* (vegan options include So Delicious Dairy Free CocoWhip)

 

  1. Add 2 cups of almond butter granola to a food processor. Pulse until you have fine crumbs. Add to a large bowl.
  2. To the same bowl, add brown sugar, Greek yogurt, and vanilla extract.
  3. Fold in whipped topping and sprinkles, carefully folding & trying to keep light and airy.
  4. Top with reserved ¼ cup of granola & more sprinkles.
  5. Serve and dip with apple slices, pretzels, graham crackers, banana slices, marshmallows, shortbread cookies, vanilla wafer cookies, strawberries, etc.

 

 

*Kitchen Tip: To make homemade whipped topping, combine 1 ¼ cups cold heavy whipping cream, ½ cup powdered sugar, and 1 tsp vanilla extract in a large mixer bowl fitted with a whip attachment. Whip on high speed until stiff whips form.


Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published