Buffalo Chickpea Dip
- 15.5 oz can chick peas (drained and rinsed)
- 3 T FRANK'S® REDHOT® BUFFALO WINGS SAUCE (plus more for garnish)
- 1/4 c Stonyfield Greek or Double Cream Plain Yogurt
- 1 T lemon juice
- 1 celery stalk (diced, for garnish)
- 1 T crumbled blue cheese (for garnish)
Place chickpeas, wing sauce, yogurt and lemon juice in the bowl of a food processor. Purée until smooth. Place in a bowl, drizzle with more wing sauce and sprinkle celery and blue cheese on top.