Greek Dip

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1 cup canned chickpeas and chopped artichoke hearts, drained and rinsed

1/2 cup reduced fat mayo

2 Tbsp grated Parmesan

2 Tbsp lemon juice

1 clove garlic, crushed

1/2 tsp salt

1/4 tsp chili powder

1/8 tsp pepper

1/8 tsp onion powder

In a food processor, process the chickpeas until chopped. Add the artichoke hearts, mayo, Parmesan, lemon juice, garlic, and seasonings, and blend until pureed.

 


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