10-Minute Cranberry Dip
Cranberry Dip is a no cooking, 10-minute vegetarian appetizer served with pita chips and crudité vegetables. It’s the perfect hummus dip recipe for the holiday season!
Servings 12 people
Cost 0.50 per person
- 2 cups canned chickpeas or garbanzo beans, drained
- 1 cup cranberry sauce
- 2 tsp tahini paste (optional)
- 2 garlic clove
- 1 1/2 tsp salt
- 3/4 tsp ground black pepper
- 1/2 tsp sugar
- 1/4 cup Holland House Marsala Cooking Wine
- 1/4 cup olive oil (plus extra to drizzle on top)
- 2 tsp fresh rosemary, chopped
Place all ingredients (but only 1 tsp of the rosemary) in a blender. Blend all until creamy and smooth. If necessary, add additional 1-2 tablespoons Marsala Wine to help blend mixture more easily.
Then, spoon mixture into a serving bowl, drizzle a bit of olive oil on top, and sprinkle on remaining 1 teaspoon chopped rosemary.
Serve with pita chips and crudité vegetables such as celery stalks and sweet peppers. Enjoy!
- Storage: Store hummus in a clean airtight container for up to 3 days in the refrigerator, or up to 6 months in the freezer. Don't let hummus sit more than 3-4 hours at room temperature.
- Leftovers can be used as a spread for sandwiches and roll ups, or as a filling for savory pastries.
- Hummus is a popular Middle Eastern dip/spread that is packed with vitamins and minerals. It is traditionally made with chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper. But our homemade holiday hummus replaces lemon juice with Marsala wine and adds canned cranberry sauce to the recipe.
- For sugared cranberries as an optional garnish, see recipe above (in the body of the post).
Calories: 78kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Sodium: 418mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 0.7mg | Calcium: 14mg | Iron: 0.4mg
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