Five ingredients or less and you are well on your way to whipping up these cookie dough and funfetti greek yogurt dips.

So if you want something else to serve alongside the easy caramel sauce for apple-dipping, I’m here for you.

Two fabulous ways to make Greek yogurt into the best little fruit dips around.

How can you go wrong with cookie dough and homemade funfetti? Really. I’m thinking someone needs to throw an autumn apple dipping party. Anyone? Anyone?

This Greek yogurt cookie dough idea isn’t anything new but believe me, it is scrumptious.

A small white ramekin full of cookie dough tipped with mini chocolate chips sprinkled on top.

We’ve made it several times over the last few weeks, sometimes with natural creamy peanut butter and also with the peanut butter powder that’s all the rage these days (like PB2; I’m forever in the debt of my friend Deb for introducing me to that crazy yummy stuff that’s been finding its way into my smoothies every morning).

The dip is thick and creamy and while no one is going to mistake it for actual cookie dough, it makes a righteously good accompaniment to sliced apples and also graham crackers and probably a hundred other things.

An apple slice being dipped in a ramekin of funfetti dip.

The funfetti version is equally as simple. Even more so, actually, because it has one less ingredient.

Four ingredients is almost not even a recipe, in case you didn’t know.

It’s sweet and slightly tangy and well, fun! Because it’s funfetti! And funfetti is sprinkly and fun! And everything tastes better with sprinkles! So says my children.

These fabulous little dips can be thrown together in literally minutes (or a minute if you are seriously rockin’ it in the kitchen) and have won me major points with the after school crew the last few weeks.

Don’t tell them that when they aren’t looking, I’m finishing the dips off with a spoon. Who needs an apple. It is yogurt after all and last time I checked, it’s totally normal to eat yogurt with a spoon whether or not it’s been funfetti-fied.

Small white ramekins of funfetti dip and cookie dough dips side-by-side with sliced apples in the back.

One Year Ago: Soft Pretzel Rolls
Two Years Ago: Glazed Chocolate Chip Scones {And Halloween Recap}
Three Years Ago: Hearty Turkey and Bean Chili

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Cookie Dough and Funfetti Greek Yogurt Dips

Yield: 1 Cup (Makes a little less than a cup)
Prep Time: 10 mins
Total Time: 10 mins
4.82 stars (16 ratings)
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Ingredients

Cookie Dough Dip:

  • ⅔ cup plain Greek yogurt
  • ¼ teaspoon vanilla extract
  • 1 tablespoon brown sugar (see note)
  • 1 tablespoon creamy peanut butter, natural or regular or 1 tablespoon peanut butter powder (like PB2)
  • 1 tablespoon mini chocolate chips

Funfetti Dip:

  • ⅔ cup plain Greek yogurt
  • ¼ teaspoon vanilla extract
  • 1 tablespoon brown sugar (see note)
  • 1 teaspoon multi-colored sprinkles, the long skinny kind if possible

Instructions 

  • For either version, stir together all the ingredients except the chocolate chips (or sprinkles for the funfetti version) until well combined. Stir in the chocolate chips or sprinkles.
  • Refrigerate until ready to serve. If making in advance, don’t stir in the sprinkles to the funfetti dip until right before serving.
  • Serve with fresh fruit, pretzels, graham crackers, etc.

Notes

For the Sweetener: you can really play around with what kind and how much. I use brown sugar because it doesn’t thin out the yogurt like agave nectar, honey or maple syrup, but feel free to experiment.
Yogurt: also, I’ve made these dips with nonfat plain Greek yogurt as well as 2% and also the ultra decadent (full fat) Greek yogurt. The nonfat yogurt makes the dip slightly grainier and less thick but still works great (the yogurt with more fat obviously makes a creamier, more luxurious dip).

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Recipe Source: adapted from this recipe (made my own funfetti version and altered the recipe just slightly for cookie dough)

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Peanut Butter Cookie Dough Dip

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