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1 packet
nonfat Greek yogurt
1½ cups
olive oil
2 tablespoons
zest and juice of 1 lemon
red pepper flakes, plus more if desired
¼ teaspoon
shredded Parmesan cheese
¾ cup
cooked chickpeas, half whole and half crushed
1¼ cups
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
