If you have some tomato powder, that will thicken up the dip, but it will also add intense tomato flavor, which you may or may not want. If you want to add spice to it, try a bit of cumin - test a small amount first - or maybe some dried oregano. You could also experiment with chili paste, if it needs to be hotter. For a completely different flavor, skip all of those suggestions and add some tahini to it, particular the thick part at the bottom of the jar. You might want to add some lemon juice to that version.

You can also thicken it by heating it up a bit to get some of the liquid to evaporate, but you'll have to stir it constantly while doing that.

Lars

Lemon Zest for....well zest!....and perhaps some salt and pepper.....as well as a pinch of cumin....or instead of the black pepper and cumin, add chili powder which contains cumin.
Add some garbanzo beans to thicken....they are "thicker"w hen pureed that cannelleni beans.

I make this kind of dip all the time. Add a little bit of neufchatel cheese and some parmesean. It will still be somewhat lower in fat than traditional spreads. Also good with spinach and/or artichoke hearts, marinated, chopped. And some chopped scallions.

For seasonings, can go greek with oregano and dill and lemon, or italian with basil. I've never tried this, but could add some red or white wine vinegar if it needs oomph and you don't want to use lemon juice.

Okay, so far I have added chili powder and lemon juice and cooked it for awhile to thicken. It has more taste but it's still a little runny. The cheese just might make the difference.

Thanks. Any other ideas?

Well with the chili powder you probably don't want the parmesean, but feta or cheddar or monterey jack will do, but are totally optional. But definately a big dab of neufatchel at the very least to thicken or cream cheese if you don't do neufatchel. Does not affect taste all that much depending on how much you use. Maybe some grated red onion . . .

I put a blob of cream cheese in it -- didn't have neufchatel on hand. That made it thicker This stuff is actually edible now! Should I serve it with crostini?

Thanks for all the good ideas.

Not sure why you would think cooking would help, but to evaporate some water....
Cream cheese was a good idea....or butter....or most any other cheese....grated parm,...Something that is more solid when chilled.

To late for my advice but I would have drained it in cheese cloth inside a colander for a little while to thicken it. And then added lemon juice, some cayenne, some cumin, a bit of garlic and a bit of salt to taste.

I would have had to use old pantyhose, because I don't have cheesecloth around! Thanks for the idea. I'll use it the next time I screw up something and I'm sure that won't be long.

A coffee filter works well, too.

I have those. I'll keep that in mind. I bet one of those gold filters would work well.