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Monster Cookie Dough Dip

Monster Cookie Dough Dip

Course Appetizer
Author Kelli Miller

Ingredients

  • One 15 oz. can chickpeas rinsed, drained, and dried on a paper towel
  • 1/4 c half a stick unsalted butter, softened
  • 1/4 c peanut butter
  • 1/2 c brown sugar
  • 2 t vanilla extract
  • 1/4 t salt
  • 1/2 c semisweet chocolate chips
  • 1/2 c old fashioned oats
  • Two single serving 1.69 oz. bags or about 1/2 c M&M's
  • Pretzels cinnamon sugar or chocolate tortilla chips, graham crackers, fruit, etc. for serving

Instructions

  1. Place the chickpeas, butter, peanut butter, brown sugar, vanilla, and salt into a food processor, and process until smooth. You may need to scrape with a spatula or break up clumps of brown sugar once or twice in order to get it completely smooth.
  2. Scoop the mixture into a bowl, add the oats and chocolate chips, and mix in completely.
  3. Add the M&M's and stir briefly to combine (see Note).
  4. Serve with pretzels, cinnamon sugar or chocolate tortilla chips, graham crackers, fruit, etc. for dipping or spreading.

Recipe Notes

Once you've added the M&M's, be careful not to overstir, or the colors will run and get all smeary. If you want to have those bright pops of color, reserve a few M&M's and press them into the top of the dip just before serving.

Dip can be stored for several days in the fridge, but the oats will soften a bit and the dip will firm up, so you may want to serve with a knife for spreading.