Vegetable Dip

• 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

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

1. Put cheese into the blender jar. Secure lid.
2. Select Speed 10 and press Start. Blend until finely chopped, about 10 seconds.
3. Add the remaining ingredients into the blender jar in the order listed.
4. Secure lid. Select Speed 1 and press Start. Blend until dip is smooth, about 1 minute.
5. 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.