How to Make Vegetable 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. Does this Spark an idea?
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
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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.
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2
Puree the chickpeas with the cream cheese, oil, dill, cayenne pepper and onion powder in a food processor.
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3
Cut up tomatoes, red pepper and onion into large chunks. Add to the chickpea mixture, along with garlic cloves and cilantro and puree.
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4
Transfer to a large mixing bowl. Add diced olives and stir, distributing evenly throughout. Salt and pepper the dip to taste.
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5
Chill your vegetable dip for one to two hours and serve.
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1
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
- Photo Credit Brand X Pictures/Brand X Pictures/Getty Images