How to Make Vegetable Dip

Serve your vegetables with a flavorful dip.

Give your guests something different from the usual vegetable dip you find at just about every party. Surprise them with a homemade recipe bursting with the kind of fresh flavors you won't find any store-bought dips.

Things You'll Need

• 1 cup dried chickpeas
• 8 ounces cream cheese
• 4 tablespoons canola or extra light virgin olive oil
• 1 teaspoon dill
• ¼ to ½ teaspoon cayenne pepper
• 1 teaspoon onion powder
• 2 tomatoes
• 1 red pepper
• ½ medium onion
• 2 cloves garlic
• 1 tablespoon chopped cilantro
• 3 ounces black olives, diced
• Salt and pepper

Instructions

1. Soak chickpeas overnight or for at least eight hours in water 2 to 3 inches above the peas. Bring chickpeas to a boil, and then reduce the heat to simmer for two hours. Set aside to cool.

2. Puree the chickpeas with the cream cheese, oil, dill, cayenne pepper and onion powder in a food processor.

3. Cut up tomatoes, red pepper and onion into large chunks. Add to the chickpea mixture, along with garlic cloves and cilantro and puree.

4. Transfer to a large mixing bowl. Add diced olives and stir, distributing evenly throughout. Salt and pepper the dip to taste.

5. Chill your vegetable dip for one to two hours and serve.

Tips & Warnings

• Best served with celery, carrot and zucchini sticks.

• This dip also makes a great sandwich spread and dip for chips and crackers.

• For variations on this vegetable dip recipe, add avocado to Step Two and whole cooked black beans to Step Four.

References

• Food Network: Lemon-Garlic Chick Pea Dip with Veggies and Chips