This dip, served with pita bread or chips, makes a nice appetizer for your guests to nibble on as they prepare the evening's meal. The dip can be made up to three days ahead and stored in the refrigerator. Bring to room temperature before serving.
Recipe courtesy of Cooking Light Magazine
Yield:
7 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Combine all of the ingredients in a food processor, and process until the mixture is smooth.

IDEAS YOU'LL LOVE

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Turkey French Dip Sandwiches

Recipe courtesy of Food Network Kitchen

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Tuscan White Bean and Garlic Soup

Recipe courtesy of Giada De Laurentiis

Spicy Edamame Dip

Recipe courtesy of Trisha Yearwood

Roasted Red Pepper Dip

Recipe courtesy of Ellie Krieger

Hummus and Grilled Vegetable Wrap

Recipe courtesy of Ellie Krieger

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking