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Chilled Spicy Lentil Dip Recipe

  • Author: Jill Levenhagen
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 8 cups 1x


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!


Units Scale

2 cups dry red lentils

4 cups chicken stock

8 cloves garlic, crushed and peeled

1 red bell pepper

1 green bell pepper

1 jalapeno pepper

1 poblano pepper

1 medium onion

1 t. cumin

1 t. chili powder

Juice of 1 lime

1 t. salt

8 oz. softened cream cheese

2 cups sour cream


  1. In a large pot combine all ingredients except the cream cheese and the sour cream.
  2. Bring pot to a boil and simmer until the lentils are soft (1 hour+). Or, stew in a crockpot for 3-4 hours.
  3. Add the cream cheese.
  4. Use a stick blender and puree mixture.
  5. Chill for at least 24 hours.
  6. Add 1/3 cup sour cream per 1 cup of lentil mixture to serve.


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.