Appetizers
Vegetable Dip
3 cups
Vegetable Dip
3 cups
A heartier hummus.
Nutritional information per serving (2 tablespoons)Calories 127 (55% from fat) / carb. 11g / pro. 4g / fat 8g / sat. fat 2g / chol. 5mg / sod. 643mg calc. 75mg / fiber 3g
Ingredients
- 2oz Pecorino Romano cheese, cut into two pieces
- ¹∕³ cup olive oil
- 1 jar (12oz) roasted red peppers, drained
- 1 can (15.5oz) chickpeas, drained and rinsed
- 2 garlic cloves, peeled
- 1 can (8.5oz) artichoke hearts, drained
- 2 anchovy fillets*
- 1 teaspoon fresh thyme leaves
Preparation
- Put cheese into the blender jar. Secure lid.
- Select Speed 10 and press Start. Blend until finely chopped, about 10 seconds.
- Add the remaining ingredients into the blender jar in the order listed.
- Secure lid. Select Speed 1 and press Start. Blend until dip is smooth, about 1 minute.
- Note: Anchovies add a deep, layered flavor to sauces, dressings and dips like this one. If you prefer not to use anchovies, add ½ teaspoon kosher salt, 1 teaspoon lemon zest, and 1 tablespoon lemon juice.
