Chickpea and red pepper salsa and last-minute spinach dip are both quick and easy chip dip recipes. These recipes can be prepared in 10 to 15 minutes and go well with corn or pita chips. The dips are also healthy and nutritious.
The chickpea and red pepper salsa recipe requires the following ingredients: one 15-ounce can of chickpeas, rinsed and chopped, 4 sliced scallions, 1 cup of chopped arugula, 2 chopped roasted red peppers from a jar (about 1/4 cup), 2 tablespoons of fresh lemon juice, 2 tablespoons of extra-virgin olive oil, kosher salt and black ground pepper. To make the salsa, combine all the ingredients in a medium-sized bowl. Use either toasted pita chips or grilled flat bread with this salsa for a recommended combination.
The last-minute spinach dip recipe needs the following ingredients: 4 pitas, 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt, one 10-ounce package of thawed frozen spinach and 1-1/2 cups of store-bought hummus. To make the pita chips, preheat the oven to 350 degrees. While waiting for the oven to warm, brush olive oil on both sides of each pita and then sprinkle with salt. Next, cut each round into 6 triangles and place them on a baking sheet. Put them in to bake for about 10 minutes, or until they turn a golden brown. To make the dip, simply combine the thawed spinach and hummus in a food processor or blender and puree. Serve the dip with the freshly baked pita chips.