Pam McGee shared with us this pungent dip for vegetables, crackers, and chips. We thought it made a great sandwich spread too.
1 can (15 1/2 oz.) garbanzos, drained (reserve liquid) and rinsed
1 package (3 oz.) regular or reduced-fat cream cheese, at room temperature
1 tablespoon lemon juice
1/4 cup minced green onions (white and pale green parts only)
1 to 2 teaspoons prepared horseradish
About 1/2 teaspoon salt
How to Make It
In a food processor or blender, whirl garbanzos, 1/4 cup reserved liquid, cream cheese, lemon juice, green onions, 1 teaspoon horseradish, and salt until smooth. Taste, and add more horseradish and salt if desired.