Friday, 7 February 2014

Creamy Red Lentil and Sundried Tomato Dip

Pictured in the lower right corner along with our other fabulous bean dip recipes!


Creamy Red Lentil and Sundried Tomato Dip

Ingredients
  • ½ cup (125 mL) dry red lentils
  • 1 Tbsp (15 mL) canola oil
  • 2 garlic cloves, crushed and minced
  • 1-8 oz (250 g) package cream cheese
  • 1/2 cup (60 mL) oil packed sun-dried tomatoes, chopped
  • 2 tsp (10 mL) lemon juice
  • ¼ tsp (1 mL) “Salisbury Fair” blend or dried thyme
  • ¼ tsp (1 mL) salt
Directions
  1. In a small saucepan, cover the lentils with water by an inch or two, bring to a boil and simmer until soft, about 15 minutes. Drain well.
  2. Heat a skillet over low to medium heat, then add the oil and garlic and cook for about a minute (don’t let the garlic brown).
  3. Add the drained lentils, the cream cheese, tomatoes, lemon juice, thyme and salt. Break up the cream cheese into pieces with a spoon, and heat until the cheese is melted and everything is well combined.
  4. Transfer to a serving bowl, and serve with pita, bread sticks, and/or cut vegetables alongside for scooping up the warm dip.
  5. Makes about 2 cups, serving 4-6 as an appetizer. Can be made a day or two ahead and kept in the fridge, then reheated just before serving.
Servings:4-6
Taken from: Lentils.ca

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