Ingredients for Blender Vegetable Dip
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How to Make Blender Vegetable Dip
- Gently sauté 1/2 cup finely chopped yellow onion in 2 tablespoons of butter or margarine until softened, about 5 minutes. Set aside to cool slightly.
- Combine the sautéed onions, 1 (15 ounce) can of chickpeas (drained and rinsed), 1/2 cup packed fresh parsley leaves, 1/4 cup plain Greek yogurt, 2 tablespoons lemon juice, 1 clove garlic (minced), 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a high-speed blender.
- Blend until completely smooth and creamy, scraping down the sides as needed. Add 1-2 tablespoons of water if necessary to reach desired consistency.
- Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to chill.
- Garnish with thinly sliced red bell pepper just before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
12g
Fat
14g
Carbs
1g
