QUICK AND NUTRITIOUS SPINACH DIP

From : Dairygoodness
Ingredients1 can (19 oz/540 mL) chickpeas, rinsed and drained
1 small garlic clove
1 cup (250 mL) packed baby spinach
1 cup (250 mL) Canadian old Cheddar or
Canadian Havarti cheese, shredded
3 tbsp (45 mL) freshly squeezed lemon juice
1/4 tsp (1 mL) pepper or
hot pepper sauce
1/4 cup to 1/2 cup (60 to 125 mL) water
Baby carrots, carrot sticks or
other raw vegetables pieces

Preparation
In a food processor fitted with a metal blade, combine chickpeas, garlic and spinach. Pulse until chickpeas and spinach are finely chopped, scraping sides of bowl if necessary.
Add cheese, lemon juice and pepper and pulse until evenly combined. Gradually add enough of the water to thin the dip to desired consistency.
Transfer to a serving bowl. Serve with carrots for dipping.

Tips
If you have a shredding blade on your food processor, use it to shred the cheese first and transfer the cheese to a bowl then switch to the metal blade to puree the dip. There's no need to wash the food processor bowl in between.

The dip can be prepared, covered and refrigerated for up to 2 days. Add more water before serving if it gets too thick. It can be served cold or warmed up.

Orange juice can be used in place of the lemon juice.

For a warm dip: transfer to a small baking dish. Bake in preheated 350 °F (180 °C) oven or toaster oven for about 20 minutes or until warmed through.
To microwave, transfer to a microwave-safe bowl and microwave on Medium (50 %) power for 2 to 3 minutes, stirring once, or until warmed through