Meal Dip

Elevate your BBQ or campfire dinners with our creamy and flavorful dip. Combining the creaminess of cream cheese and the tang of Tex-Mex cheese with chickpeas and carrots, this recipe is a delight for the taste buds. Spiced with smoked paprika for a touch of character, it’s easy to prepare and perfect for cooking on the BBQ or over a campfire. Serve warm with fresh vegetables or crackers for a unique gourmet experience.

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15 min
4 cups
20 min
Freeze for three months.

  • Ingredients

    • 1 jar (340g) of cream cheese, at room temperature
    • 375 ml (1½ cups) grated Tex-Mex cheese
    • 1 can (540 ml) chickpeas, rinsed and drained
    • 250 ml (1 cup) grated carrots
    • 15 ml (1 tbsp) smoked paprika
    • Salt and pepper from the mill
  • Preparation

    1. In a food processor, mix all ingredients until smooth and place in individual aluminum containers to place on the BBQ or campfire.
    2. When ready to serve, reheat dip on BBQ for 20 minutes over medium heat or 10 minutes over campfire. Enjoy with vegetables or crackers.

For the adventurers

Notes and tips

When ready to serve, add on top of the hot dip: 60 ml (¼ cup) pitted and sliced ​​Kalamata olives.

Réaliser en Batch-Cooking