Chocolate Peanut Butter Dip with Greek yogurt and cream cheese is light, fluffy, and decadent! It's a no bake snack or dessert recipe that's quick and easy to make in less than 10 minutes. This fruit dip is yummy served with strawberries, apples, pretzels, and more!
In a microwave-safe bowl, melt chocolate chips. Cook on high heat in 30-second intervals, stirring after each. Continue until the chips are smooth. Set aside to cool a little bit. (See note below)
In the bowl of an electric mixer, beat cream cheese and peanut butter until fluffy and smooth.
Add the cooled chocolate to the cream cheese mixture. Beat until incorporated.
Fold in the Greek yogurt.
The cooled chocolate should still be runny and not set up. You want to give it a chance to cool a little bit or it will make the dip thinner. It will still be good, just not quite as thick. To speed the cooling time you can put the chocolate in the refrigerator. Watch it closely so it doesn't completely cool and set.Vanilla or plain Greek yogurt may be used. Vanilla has added sugar and will make the dip a little sweeter.I always use regular peanut butter instead of natural. I assume you can use natural but haven't tried it. Either creamy or chunky peanut butter will work.This dip can be stored in the refrigerator for up to three days, but the texture will change a little bit. It can be made up to 12 hours ahead of time with great results.