Kid-Cuterie with Peanut Butter Dip
By Chef Brenda Wattles, RDN
Everyone will love this kid-friendly, school-ready version of a charcuterie plate! This recipe is scaled for K-12 school foodservice. For more information about peanuts in school foodservice, visit PeanutsinSchools.org.
Ingredients
- 19 pounds 4 oz strawberries, fresh, whole (3 gal 2 cups)
- 16 pounds 8 oz celery, fresh, trimmed (300 sticks)
- 7 pounds 3 qt ½ cups peanut butter, creamy (USDA or Commercial)
- 7 pounds Greek yogurt, nonfat, (plain 3 qt 2 cups (3 ½ – 32 oz containers))
- 1 quart honey, pasteurized
- ¼ cup cinnamon, ground
- ¼ cup vanilla extract
- 6 pounds 4 oz peanuts, halved, no salt added
- 12 pounds 8 oz pretzels, whole grain rich (at least 2 oz eq)
Directions
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org.
- Wash Strawberries: Do not trim off green stems. Wash strawberries and stems well.
- Wash and Cut Celery: Wash celery and cut into sticks. Need 3 sticks per serving (about ½-inch x 4-inches each stick).
- Prepare Peanut Dip: In a commercial food processor, blend peanut butter, Greek yogurt, honey cinnamon, and vanilla extract until mixed well.
- Build Kid-Cuteries: In clear containers, boats, or other disposable container build each kid-cuterie with 1/3 cup (#12 scoop/~2.7 oz) peanut dip, 1 oz (scant #20 scoop) peanut halves, ½ cup (4 oz spoodle/3.08 oz) strawberries, ½ cup (3 sticks/2.64 oz) celery, and 2 oz eq pretzels.
- Note: Add milk options for a complete meal
