Greek Yogurt + Biscoff Cookie Spread

This post is not sponsored by Biscoff (but I'm thankful to have received a free jar of cookie spread in my Arkansas Women Bloggers Unplugged swag bag). All opinions are my own.

So, I mentioned recently that I competed in an Iron Chef competition during the Foodie Friday event at Arkansas Women Bloggers Unplugged a few weeks ago.

I was super nervous about the competition. I mean I love to cook and do it all the time, but in front of people?

Eek! (Confession: I'm still learning how to hold a knife correctly.)

But it actually ended up being a really fun group activity.


My group of five fellow bloggers had to make an appetizer for 15 people in 45 minutes using our secret ingredient: Greek yogurt. We also had a box full of ingredients we could use like black beans, red onion, celery and Reese's Pieces, as well as a whole pantry of ingredients to choose from.

We ended up making one savory and one sweet dip, and I think we did a really good job. Our savory dip was a Greek black bean dip with celery, onions, mint, olives and feta.

And our sweet dip was an absolutely delicious mixture of Greek yogurt, Biscoff cookie spread, cream cheese, honey, cinnamon and Reese's Pieces!

I know it sounds crazy- but this sweet dip was a hit...and even though we didn't win, the judges all told us it was really good.

I didn't even know when I picked out the cookie spread from the pantry that Biscoff was one of our lovely sponsors. I just knew that cookie spread is amazing and pairs with most things wonderfully!

If you've never had cookie spread, it's like Biscoff cookies ground up into a peanut butter-like spread.

So, here's my even simpler and healthier (you know how I roll) take on the Biscoff yogurt fruit dip.

It's ridiculously easy, has only three ingredients and tastes sweet, spicy (from the cinnamon) and creamy while giving your fruit the pizzazz it needs.

This dip is perfect for an afternoon snack and would be a total winner at your next potluck, girl's night or fall festival!

*Click on recipe card to enlarge and save.