Sunny Anderson’s Creamy PB&J Dip

Aired August 1, 2014

1 pound cream cheese, cut into chunks
1/2 cup coconut cream
1 1/2 cups creamy peanut butter
2 cups grape jelly
1 tablespoon Sriracha
1/2 cup chopped salted peanuts, optional
1/2 cup raisins
Apple slices, baby carrots, celery, graham crackers, toasted bread points, pretzels, banana chunks, etc., to dip
Make the dip: In a large Dutch oven or slow cooker on low, add the cream cheese, coconut cream, peanut butter, Sriracha and jelly.Cook while stirring occasionally until everything is melted, about 40 minutes.
Garnish and serve: Five minutes before serving, stir in the peanuts and raisins. Serve warm with suggested snacks or get creative!
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