Moroccan Sour Cream Dip

Recipe By: Save-A-Lot Food Stores

Difficulty Easy
Serves 8
Prep Time 2 hours, 15 minutes
Cook Time 0
1 cup Wylwood Garbanzo Chick Peas, drained (reserve 1 tbsp of liquid)
1 cup sour cream
2 cloves of garlic, minced
1 tbsp fresh lemon juice
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/2 cup Kurtz Sliced Salad Olives, drained
Whole chick peas, sliced olives, and fresh lemon zest optional for garnishing
Senora Verde Bite Size Tortilla Chips
Baby carrots


  1. Add chick peas and 1 tbsp of reserved liquid to a food processor. Pulse until mostly smooth.
  2. In a medium mixing bowl, combine the pureed chick peas, sour cream, garlic, lemon juice, turmeric, cumin, cinnamon and ginger. Stir well. Fold in the sliced olives.
  3. Cover tightly and refrigerate at least 2 hours or up to overnight.
  4. Before serving, top with whole chick peas, sliced olives and fresh lemon zest. Serve with tortilla chips and baby carrots. Enjoy!
  5. Refrigerate any leftovers up to 3 days.