Layered Ranch Dip

Hooray for the easiest dip ever! All it takes is five ingredients to whip up this creamy ranch-flavored chickpea and cream cheese snack!

1 lemon

2 cans (15.5 oz. each) chickpeas

1 pkt. (1 oz.) dry ranch salad dressing and seasoning mix

1/2 cup chive & onion cream cheese spread, at room temperature

1/4 cup sun- dried tomatoes packed in olive oil, drained, 1 Tbs. oil reserved

Sour cream and rosemary sprig, optional Assorted fresh vegetables, chips and crackers

Grate 3/4 tsp. zest and squeeze 1 Tbs. juice from lemon into separate bowls. Drain chickpeas, reserving 1/2 cup liquid. In food processor purée chickpeas and reserved liquid with ranch seasoning mix and lemon juice until smooth. Transfer half of chickpea mixture, about 1 1/2 cups, to bowl; whisk in cream cheese spread and lemon zest until smooth. Reserve.

To remaining chickpea mixture in food processor, add sun- dried tomatoes and reserved oil. Purée until smooth.

Spread half of chickpea- cream cheese mixture over bottom of 1 qt. serving bowl. Top with half of chickpea-sundried tomato mixture. Repeat layering with remaining chickpea mixtures. If desired, garnish with sour cream and rosemary. Serve with vegetables, chips and crackers as desired. Servings: 16 Calories: 83 Protein: 3 g. Fat: 4 g. (1 g. sat.) Chol.: 2 mg. Carbs.: 9 g. Sodium: 276 mg. Fiber: 2 g. Sugar: 2 g. Kitchen time: 20 minutes. Total time: 20 minutes.