DIY Dip n’ Dots with Natural Ingredients

The Trick: Using Condiment Bottles for Perfect Dip n’ Dots

Here’s the real hack that makes this recipe work: condiment bottles. Once you blend up your fruit and yogurt (or kefir) mixtures, you’ll want an easy way to control the size of the drops. A spoon can get messy and uneven, but condiment bottles let you squeeze out tiny dots quickly and neatly.

All you do is fill each bottle with one color, give it a little squeeze over a parchment-lined baking sheet, and you’ve got dozens of perfect little dots ready to freeze. It keeps things organized, makes cleanup easier, and honestly feels like a fun science experiment for the kids.

I’ll link the exact bottles I used [here] (affiliate link opportunity!)—they’re inexpensive, reusable, and perfect not only for this recipe but also for pancake art, sauces, and more.

• Honey or maple syrup (optional, for sweetness)
• Blender

• Condiment bottles (for easy pouring)

• Parchment paper and baking sheet

• Mini Serving Containers

• 1 cup strawberries (for red)

• 1 cup spinach (for green)

• 1 cup mango (for yellow/orange)

• 1 cup blueberries (for blue/purple)

• 2–3 cups kefir or plain yogurt (divided into 4 portions)

• Honey or maple syrup (optional, for sweetness)

• Blender

• Condiment bottles (for easy pouring)

• Parchment paper and baking sheet

• Mini Serving Containers

Step 4

Remove the pint from the freezer, lock it into your Ninja Creami, and use the Soft Serve function (on newer models).

Step 5

If it looks crumbly or too firm, use the Re-Spin function. If it looks great, then pop it into the soft serve attachment (if you have it!), pull the lever to swirl the frozen yogurt right into your bowl or cone—just like a froyo shop! If you don’t have the soft serve attachment, just Ssoop into bowls or cones and top with your favorite healthy mix-ins.

Step 1

• In a blender, combine strawberries with ½ cup yogurt (or kefir) until smooth.

• Repeat with spinach, mango, and blueberries, blending each separately with yogurt.

Step 2

Taste each mixture. If you’d like them a bit sweeter, add a drizzle of honey or maple syrup before blending again.

Step 3

Transfer each mixture into its own condiment bottle. (Tip: use the small funnel that comes with the recommended condiment set!)

Step 4

• Line a baking sheet with parchment paper.

• Squeeze out tiny dots of each color onto the sheet, leaving a little space between them.

Step 5

Place the tray in the freezer for 2–3 hours, or until the dots are completely frozen.

Step 6

• Pop the frozen dots off the parchment and serve immediately for that fun dip n’ dots texture.

• Store any extras in a freezer-safe container for up to 2 weeks.

Commonly Asked Questions

Can I make these without condiment bottles?
Yes! Condiment bottles make it neater, but you can also use a piping bag (or even a zip-top bag with the corner snipped off). The dots might be a little less uniform, but they’ll taste just as good.

Do they really taste like dip n’ dots?
Honestly, yes—and my kids even said they like them better! The texture is similar, and the natural sweetness from fruit means you don’t miss the extra sugar.

How long do homemade dip n’ dots last in the freezer?
They’re best enjoyed within 1–2 weeks. Keep them in a freezer-safe container so they don’t get freezer burn.

Can I use flavored yogurt instead of plain?
Absolutely! Flavored yogurt will make the dots sweeter without needing honey or maple syrup. Just keep in mind that the colors from fruit may not be as vibrant.

Do I need liquid nitrogen to make dip n’ dots?
Nope, that’s the beauty of this recipe. While the original dip n’ dots use liquid nitrogen, this method recreates the tiny dot effect with simple kitchen tools.