This High-Protein Peanut Butter Mousse Dip is the creamy, sweet, peanut-buttery snack your whole family will devour.
Made with wholesome, protein-packed ingredients like cottage cheese and peanut butter, this 30-second dip tastes like peanut butter cheesecake but fuels you through busy days, after-school chaos, and the sugar-heavy holiday season.
It’s kid-approved, adult-approved, blender-friendly, and lasts up to five days in the fridge — perfect for meal prep snacking.
Why you’ll love this recipe!
What ingredients do I need?
- Creamy Peanut Butter: Gives the dip its rich, nutty flavor and provides healthy fats and protein.
- Cottage Cheese:The secret to the high protein content. Blends smooth and creamy with no visible curds.
- Honey: Adds natural sweetness and balances the salty peanut butter.
- Vanilla Extract: Enhances the mousse-like flavor and gives the dip dessert-style notes.
- Salt: Just a pinch brings out the peanut butter’s depth and rounds out sweetness.
- Heavy Cream: Adds silky richness and helps the mousse whip up light and airy.
Recipe Variations
- Chocolate Peanut Butter Mousse Dip: Blend in 1–2 tablespoons cocoa powder or melted dark chocolate.
- Crunchy Version: Stir in crushed peanuts, mini chocolate chips, or granola after blending.
- Cinnamon Peanut Butter Dip: Add ½ teaspoon cinnamon or pumpkin spice.
- Peanut Butter Cookie Dough Dip: Blend as written, then fold in mini chocolate chips.
- Peanut Butter Yogurt Dip (lighter): Replace the heavy cream with Greek yogurt for a tangy, lower-fat twist.
Pro Tips
- Blend long enough. Give the dip 20–30 seconds (or more) in a high-speed blender for that perfectly smooth mousse texture.
- Chill before serving for an even thicker, fluffier consistency.
- I used natural peanut butter, but if you use a regular, creamy version then it will give you the smoothest texture without looking grainy.
- Taste and adjust sweetness as needed.
- Serve cold. The flavor and texture shine most when chilled.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Dairy-Free: Use dairy-free cottage cheese or Greek-style yogurt alternatives, plus coconut cream instead of heavy cream.
- Lower Fat: Replace heavy cream with milk or Greek yogurt.
- Nut-Free: Use sunflower seed butter or tahini in place of peanut butter.
- Gluten-Free: The dip is naturally gluten-free, just pair with gluten free dippers.
Leftovers and Storage
- Refrigerator: Store the dip in an airtight container for up to 5 days. It will thicken slightly as it chills — just stir before serving.
- Meal Prep Friendly: Portion into small jars or cups for easy grab-and-go snacks.
But, I Still Have A Few Questions…
How do I serve this peanut butter mousse dip?
Great with apples, strawberries, bananas, pretzels, graham crackers, celery, or as a spread on toast or rice cakes.
How do I make the dip smoother?
Blend on high speed for 20–30 seconds to fully break down the cottage cheese and create a mousse-like texture. I would also use a creamy, not natural peanut butter so it is less grainy. I don’t mind a very slightly grainy texture, so the natural peanut butter works for me.
How do I adjust sweetness?
Add more honey or maple syrup for a sweeter, dessert-style dip.
Does the dip taste like cottage cheese?
No — once blended, the cottage cheese becomes completely smooth and tastes like peanut butter cheesecake.
Can this be made ahead?
Yes, it stores beautifully for up to 5 days, making it perfect for weekly snack prep.
Does it thicken in the fridge?
Yes. Chill for 1–2 hours for an even fluffier mousse texture.
Can I make this nut-free?
Use sunflower seed butter for a similar flavor and consistency.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
High Protein Peanut Butter Mousse Dip
Ingredients
- ¾ cup creamy peanut butter
- 16 oz cottage cheese
- 2 tbsp honey
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- Large pinch of salt
Instructions
- Add all ingredients to a blender or food processor.
- Puree until completely smooth, creamy, and uniform.
- Transfer to an airtight container and refrigerate for up to 5 days.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.