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Skip to ingredients

  • 1 tbsp crunchy peanut butter

    (30g)

  • 2 dates

    finely chopped (10g)

  • 120g bio yogurt
  • 1-2 sticks celery

    cut into shorter, thinner lengths

  • 1 green pepper

    deseeded and cut into strips

Nutrition: Per serving

  • kcal165
  • fat10g
  • saturates3g
  • carbs9g
  • sugars4g
  • fibre6g
  • protein9g
  • salt0.31g

Method

  • step 1

    Mash the peanut butter and dates together using a fork, then stir in the yogurt. Divide between two small bowls, or pots with lids for packing into lunchboxes. Will keep covered and chilled for up to three days. Serve with the vegetables for dipping.

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