Greek Yogurt Walnut Caramel Dip
1/2 cup California walnuts, chopped
1-1/2 cups vanilla nonfat Greek yogurt
1/4 cup caramel topping
1/2 teaspoon cinnamon
Sliced apples and fresh strawberries for dipping
Preheat oven to 350°F. Place chopped walnuts on a baking sheet in a single layer and toast for 5 minutes. Remove from oven.
Spoon yogurt into a small dipping bowl. Pour caramel topping overtop the yogurt. Swirl the caramel into the yogurt using a spoon or knife. Top with walnuts and sprinkle with cinnamon.
Place dip onto a larger serving plate, arrange apples and strawberries in a ring around the dip and serve.
If not serving right away, toss apples with lemon juice to prevent browning.
For a reduced sugar version, use plain Greek yogurt.
© 2020 Patty Mastracco Food, Inc.