Buffalo Chickpea Dip

INGREDIENTS:

• 1 bottle (3.4 oz) Solspring^® Medium Hot Sauce
• 1 cup Greek yogurt
• ½ cup cottage cheese
• 2 Tbsp. mayonnaise
• 1 Tbsp. fresh minced parsley
• 1 tsp. dried dill
• 1 green onion, sliced (white and green parts), divided
• 1 garlic clove, finely minced
• 1 tsp. freshly squeezed lemon juice
• ½ tsp. Solspring^® Real Salt^® Ancient Fine Sea Salt
• Solspring^® Whole Black Peppercorn, freshly ground to taste
• 1 cup grated white cheddar cheese, divided
• 2 cups cooked chickpeas

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. In a medium bowl, combine hot sauce, yogurt, cottage cheese, mayo, parsley, dill, white parts of the green onion, garlic, lemon juice, salt and pepper. Mix thoroughly – folding in half of the white cheddar cheese and setting the rest aside.
3. Roughly chop the chickpeas, and add them to the mix.
4. Transfer the mixture to a cast iron skillet or an oven-proof baking dish.
5. Sprinkle the remaining cheese on top and place in the oven for about 12-15 minutes. Be careful not to boil the mixture.
6. Once warmed through, turn on the broiler and heat until the cheese on top is golden. Carefully remove from the oven, and sprinkle with the green onion tops.
7. Serve immediately with fresh veggies, tortilla chips, or crisp pitas, and enjoy!