Becky Luigart-Stayner
Yield
16 servings (serving size: 2 tablespoons)

Scoop this creamy dip with pita chips and carrot, celery, red bell pepper, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.

How to Make It

Place all the ingredients in a food processor or blender, and process until smooth.

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