CHEEZY CHICKPEA DIP
I’ve been making chickpea salad in some way or another for years now; although, more often than not, as a quick dip that can be made in amass to feed a stadium of starving souls if need be. My Cheezy Chickpea Dip is served warm and melty. Surprisingly decadent and decidedly retro; I liken this recipe to one you’d find in an issue of McCall’s, circa 1950—I take no shame in appointing myself, and my dip, the honor, thank you very much—which is why martinis are my mixer of choice for accompaniment when serving this evocative victual.
PREP/COOK TIME: 30 Minutes
Makes a little over one quart
INGREDIENTS
1 (29 Oz) Can or, 2 (15.5 Oz) Cans – Chickpeas, Drained and Rinsed
½ Cup – Mayonnaise
1/3 Cup – Sour Cream
1 Tbs – Dijon Mustard
½ Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
2 Tsp – Ground Cumin
1 Tsp – Paprika
2 Tsp – Worcestershire Sauce
¾ Cup – Finely Chopped Scallions, Stems and Leaves
1 Cup – Extra Sharp Cheddar Cheese
1 Cup – Monterey Jack Cheese
THE NITTY GRITTY
In a large mixing bowl, mash chickpeas using the back of a fork, or a potato masher. Add mayo, sour cream, mustard, seasonings and spices with Worcestershire sauce and stir till fully combined. Fold in ½ Cup scallions till blended. Transfer mixture into oven-safe dish. Add cheeses and bake in a pre-heated oven at 325° F on middle oven rack for 20 – 25 minutes, or till cheese is melted and golden. Garnish with remaining scallions.
Serve alongside your favorite chips, crackers or raw vegetables and enjoy.
JANUARY 31, 2020
