what is the first thing that you think of when you are making dip?
From time to time it is fun to change up your regular dip routine. I wanted to make a creamy dip that tasted fabulous with veggies and chips. Whenever I think of dip, I immediately think of avocados. Avocados are delicious mixed with just about anything! And of course they are especially good on morning toast and in your favorite guacamole! This time around I was going for the talk of the party…
how do you wake up your veggies??
The first step to making this delectable dip is to mix together some cream cheese and sour cream. These two ingredients will have you quickly on your way to a delicious dip. The next step is to add some freshly chopped basil leaves, minced garlic, lemon zest, and juice. This combination creates a little zing to instantly wake up your veggies. I was planning on blending the chopped avocado into the dip, but then I suddenly realized that I wanted to keep them in their chunky bite form. I gently stirred in the avocado pieces, being careful not to squish them too much, and immediately loved the texture that it added to the dip.
and the star of the party is…
Now all I needed was a fantastic topping to have this dip be the star of my next party! I checked off all of the usual suspects, because I wanted something a little different. Roasted chickpeas were the amazing texture and first bite yummyness I was searching for! I threw some in a saute pan and browned them with a little butter and fresh thyme. Note to self… make extra next time for “taste testing!” Voila! just the texture and taste that I was looking for. All of the flavors came together to crown this dip my new favorite. Give it a try! You will be crunching your way to the bottom of the bowl in no time!Print
creamy avocado dip with roasted chickpea topping
a creamy dip to add to your recipe file that will have you crunching your way to the bottom of the bowl in record time!
- Prep Time: 15 minutes
- Cook Time: 5-7 minutes for chickpeas
- Total Time: 25 minutes
- Yield: 2 cups of dip 1x
- Category: appetizer
- Method: mix and cooktop
8 oz. softened cream cheese
4 oz. sour cream
9 basil leaves chopped
zest from 1 lemon
juice from 1/2 lemon
1 TB balsamic vinegar
1 large clove of garlic
salt and white pepper to taste
3 avocados peeled and cut into bite size pieces
Roasted chickpea topping
1 15oz can of chickpeas drained and rinsed
1 1/2 TB buttter
8 sprigs of thyme stripped
Roasted chickpea topping:
Heat butter in a large skillet until melted
Add chickpeas, thyme, salt, and white pepper
Cook until golden brown on all sides – with an occasional shake to the pan. About 5-7 minutes
In a large bowl, whisk all of the dip ingredients with the exception of the avocado pieces. Alternatively, you may use a food processor.
Whisk/Mix until smooth
Gently fold in the avocado pieces
Pour in serving bowl and top with roasted chickpeas
Serve with mixed veggies and chips
Keywords: avocado, garlic, cream cheese, chickpeas, lemon, basil
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