• Place the cookie butter in a microwave-safe bowl and microwave for about 10 seconds, or just until softened and slightly melted. You don’t want it hot.
• Add the Greek yogurt to a bowl along with the softened cookie butter and vanilla.
• Stir until completely combined, smooth, and creamy.
• Spoon the dip into individual snack containers and sprinkle mini chocolate chips over the top.
• Serve with sliced apples or your favorite dippers.
• Keep refrigerated until ready to serve. If packing for school, place the container in an insulated lunch bag with an ice pack.

Notes

• For an even stronger cookie butter flavor, add another tablespoon of cookie butter.
• A thick, high-protein Greek yogurt works best for this recipe and gives the dip a creamy, fluffy consistency.
• If prepping apples ahead of time, treat them with lemon juice or another anti-browning method and pat them dry before placing them into the snack container.
• Other dipping ideas include strawberries, bananas, graham crackers, pretzels, animal crackers, and mini rice cakes.
• Store the prepared dip covered in the refrigerator for up to 3–4 days.