Last updated on February 6th, 2020 at 03:56 am
It seems like everyone is obsessed with Buffalo Chicken Dip these days. I can’t blame them because I know I would dive head first into a bowl of it and eat my way back out, much like that similarly made Pepperoni Pizza Dip. I would make either of these my dinner if I thought it was socially acceptable.
If the container was big enough to hold me I would swim in it until I either drowned or my stomach exploded. With all this cheese-laden dip flying around, sometimes I just want to lighten it up and keep it healthy to keep myself from going completely overboard and having to buy elastic waistband jeans. There is only so much spandex in my current jeans.
When I am looking to make something lighter, I always use yogurt or coconut milk instead of cream cheese. They add the creaminess without the guilt. You can also use an avocado!
Gather your ingredients!
Puree cooked (blanched) peas until creamy.
I came up with this dip while getting ready for the Superbowl of face-stuffing. I had already made Carnitas (recipe to follow soon) and some chicken wings so I really just needed more snacking foods to go along with the cheese and crackers but didn’t want the same old tired veggie tray with ranch dressing.
This recipe came about because I had multiple bags of peas and carrots already in my fridge and that stopped me from going to the store YET AGAIN! This dip turned out great and it was fun for the kids!
This can easily fit into a lunch box for a new twist on veggies!
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- 1 cup peas (, blanched and chilled)
- 1/2 cup plain yogurt
- 1 teaspoon lemon zest
- 6 carrots
- Place peas in the food processor and blend until smooth.
- Mix with yogurt and lemon zest.
- Place in serving dish.
- Peel and slice carrots on the angle.
- Serve with the dip.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 244mgCarbohydrates: 56gFiber: 17gSugar: 27gProtein: 17g
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