Monster Cookie Dough Dip

This is such an amazing dip!

Course Dessert

Cuisine American

Method No Cook/Assemble

Main Ingredient Dairy

Prep Time 10

Total Time 10

Calories 316kcal

Author Kelli Miller

Ingredients

One 15 oz. can chickpeas rinsed drained, and dried on a paper towel
¼ Cup(s) half a stick unsalted butter softened
¼ Cup(s) peanut butter
½ Cup(s) brown sugar
2 t vanilla extract
¼ t salt
½ Cup(s) semisweet chocolate chips
½ Cup(s) 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

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.
Scoop the mixture into a bowl, add the oats and chocolate chips, and mix in completely.
Add the M&M's and stir briefly to combine (see Note).
Serve with pretzels, cinnamon sugar or chocolate tortilla chips, graham crackers, fruit, etc. for dipping or spreading.

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.

Nutrition