Monday, January 23, 2012
Healthy Cookie Dough Dip
Yes, you read that right, I said healthy! Last Friday I was meeting up with some ladies for a My So Called Life marathon and we were all going to bring an appetizer. One of the girls has a bunch of dietary restrictions so I was looking for something that everyone would enjoy that she could also eat. I did a search for cookie dough dip and stumbled across a few with a special ingredient that all pointed to this recipe. What is the special super secret ingredient that makes cookie dough dip healthy? Chickpeas! Hang on, don't go... You really have to give it a try. I was skeptical at first so I had to make a "trial" version. It was so good! I was nice and shared with my kids but I totally could have eaten the whole bowl myself.
Cookie Dough Dip
1 1/4 cup chickpeas
1/2 cup brown sugar
1/4 cup soy milk (or any other kind of milk)
1/3 cup smooth peanut butter (or other nut butter)
3 to 4 heaping tbsp flour*
2 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
1/4 to 1/2 cup mini or reg. chocolate chips (could use dairy free)
Put everything other than the chocolate chips in a food processor and food-process until as smooth as possible. You don't want lumps of chickpea in your dip. Once it's completely smooth, stir in the chocolate chips. Serve at room temperature but keep refrigerated until ready to use.
Serve with graham crackers, graham cracker sticks, or eat with spoon!
*You can omit the flour. I made a version with the flour and one with out, the one with the flour gives a little bit of a thicker texture. The taste stays the same whether you use it or not.
When I took it to the get-together everyone was eating the dip and no one once questioned what the ingredients were. When I shared what it was made of, no one could believe it. The other great part is you could totally adapt this to suit your needs. It can be made Vegan, nut safe (by using Sunbutter) or extra rich by using ingredients like whole or almond milk or cashew butter. For the second version I took to the party, I sprinkled some chocolate chips and toffee bits on top to make it more decorative. Have fun playing with it!
Cookie Dough Dip
1 1/4 cup chickpeas
1/2 cup brown sugar
1/4 cup soy milk (or any other kind of milk)
1/3 cup smooth peanut butter (or other nut butter)
3 to 4 heaping tbsp flour*
2 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
1/4 to 1/2 cup mini or reg. chocolate chips (could use dairy free)
Put everything other than the chocolate chips in a food processor and food-process until as smooth as possible. You don't want lumps of chickpea in your dip. Once it's completely smooth, stir in the chocolate chips. Serve at room temperature but keep refrigerated until ready to use.
Serve with graham crackers, graham cracker sticks, or eat with spoon!
*You can omit the flour. I made a version with the flour and one with out, the one with the flour gives a little bit of a thicker texture. The taste stays the same whether you use it or not.
When I took it to the get-together everyone was eating the dip and no one once questioned what the ingredients were. When I shared what it was made of, no one could believe it. The other great part is you could totally adapt this to suit your needs. It can be made Vegan, nut safe (by using Sunbutter) or extra rich by using ingredients like whole or almond milk or cashew butter. For the second version I took to the party, I sprinkled some chocolate chips and toffee bits on top to make it more decorative. Have fun playing with it!
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