Description
This dip will taste a little like all your favorite dips…cheese dip, hummus, bean dip. And, it is super healthy! Bonus that you eat it cold or room temperature so it is the perfect dip for a picnic or party!
Ingredients
Units
Scale
2 cups dry red lentils4 cups chicken stock8 cloves garlic, crushed and peeled1 red bell pepper1 green bell pepper1 jalapeno pepper1 poblano pepper1 medium onion1 t. cumin1 t. chili powderJuice of 1 lime1 t. salt8 oz. softened cream cheese2 cups sour cream
Instructions
- In a large pot combine all ingredients except the cream cheese and the sour cream.
- Bring pot to a boil and simmer until the lentils are soft (1 hour+). Or, stew in a crockpot for 3-4 hours.
- Add the cream cheese.
- Use a stick blender and puree mixture.
- Chill for at least 24 hours.
- Add 1/3 cup sour cream per 1 cup of lentil mixture to serve.
- SERVE CHILLED!
Notes
This is a big batch. It makes 6 cups of dip before the sour cream. I like to make it and freeze the lentil mixture in 1 cup containers after the cream cheese is added but before the sour cream is added. Then when I want to eat or take to a party, I add 1/3 cup of sour cream to a 1 cup container of lentil mixture.