Creamy Roasted Red Pepper Lentil Dip
Ingredients
The dip
-
2
pieces
red bell peppers
-
2 ¼
cups
cooked red lentils
-
1
(5.3-ounce) container
Plain So Delicious® Dairy Free Coconutmilk Yogurt Alternative
-
4
cloves
garlic
-
2
tablespoons
lemon juice
-
½
teaspoon
smoked paprika
-
½
teaspoon
cumin
-
¼
teaspoon
cayenne pepper (optional)
-
to taste
salt
Optional toppings
-
to taste
Plain So Delicious® Dairy Free Coconutmilk Yogurt Alternative
-
to taste
cooked red lentils
-
to taste
chopped cilantro
-
to taste
chopped chives
-
to taste
cracked pepper
Optional for serving
-
to taste
crackers (or pita or sliced bread)
-
to taste
sliced raw vegetables (carrots, snow peas, bell peppers)
-
to taste
olives
Instructions
- Preheat the oven to 400°F and place the red bell peppers on a baking sheet.
- Roast the peppers for 25 minutes, then flip and roast for an additional 25 minutes until soft and browned.
- Allow the roasted peppers to cool, then remove the stems and seeds and slice into strips.
- In a food processor, combine the roasted peppers, cooked lentils, yogurt alternative, garlic, lemon juice, smoked paprika, cumin, cayenne pepper, and salt.
- Process on high for 3 minutes until smooth and creamy.
- Transfer the dip to a serving bowl and top with additional yogurt, lentils, cilantro, chives, and cracked pepper if desired.
- Serve with crackers, pita, sliced vegetables, and olives.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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