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Greek Yogurt Chocolate Dip - A Creamy, Better-For-You Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Plain Greek yogurt (whole milk or 2%) – 1 cup. Thick and creamy is best.
  • Unsweetened cocoa powder – 3 tablespoons. Dutch-processed for smoother flavor, but regular works too.
  • Maple syrup or honey – 2–3 tablespoons, to taste. Swap with powdered sugar if you prefer.
  • Vanilla extract – 1 teaspoon for warmth and depth.
  • Pinch of fine sea salt – Brightens the chocolate.
  • Optional add-ins: 2 tablespoons melted dark chocolate for extra richness
  • 1–2 tablespoons milk (dairy or plant) to loosen consistency
  • 1 tablespoon peanut butter, almond butter, or tahini for nutty notes
  • Pinch of espresso powder to intensify chocolate flavor
  • Mini chocolate chips, cacao nibs, or shredded coconut for texture
  • For serving: strawberries, banana slices, apple wedges, pretzels, graham crackers, or rice cakes

Method
 

  1. Start with cold Greek yogurt. Add the yogurt to a mixing bowl. Cold yogurt helps the dip stay thick and creamy.
  2. Whisk in the cocoa. Sift the cocoa powder over the yogurt to prevent lumps, then whisk until fully incorporated.
  3. Sweeten to taste. Add maple syrup or honey, starting with 2 tablespoons. Whisk, taste, and add more if you like it sweeter.
  4. Add vanilla and a pinch of salt. The salt won’t make it salty—just more chocolatey and balanced.
  5. Adjust the texture. For a richer dip, whisk in melted dark chocolate (let it cool slightly first). For a looser consistency, add a splash of milk.
  6. Optional flavor boosts. Stir in nut butter for extra body or a pinch of espresso powder for deeper chocolate flavor.
  7. Chill for 15–30 minutes. This step is optional, but it thickens the dip and melds the flavors.
  8. Serve and top. Sprinkle with mini chips, cacao nibs, or a dusting of cocoa. Set out fruit, pretzels, or crackers and enjoy.