Get your mixing bowls out -- it’s #ImprovCookingChallenge day! October’s challenge ingredients are peanut butter & chocolate. Of course I decided mine would be gluten-free…The peanut butter dip recipe was developed from thoughts in this post last year; but my “chips” were somewhat inspired by Mary’s recipe here.I was very pleased with the performance of Pamela’s® Artisan Flour Blend in this recipe. My chips baked up nice & crisp!It was my intention to use cream cheese in the dip. However, at Costco the price of that was more than twice the price of ricotta! Delicious dip, nonetheless…Tried it with a Honeycrisp apple ~ ♥!
To see some more delicious peanut butter & chocolate recipes, follow these links: