Everyone loves a good dip. Share this allergy-friendly red lentil dip with creamy, coconut-based yogurt alternative and smoky spices at your next gathering.
(This post is sponsored by So Delicious® but the thoughts and opinions expressed are my own.)
Parties are more fun when everyone can eat together, which is why I love the idea of sharing at least one allergy-friendly appetizer at gatherings.
My choice is this Creamy Roasted Red Pepper Lentil Dip with a colorful (and completely customizable) snack board to go with. The dip itself is vegan and doesn’t have any gluten or dairy.
Dips are the ultimate party food.
They’re shareable, easy to make ahead of time, and each partygoer has the freedom to choose whether they want to eat a little bit or a lot.
Making this roasted red pepper dip is a lot like preparing hummus, but I also have a few tricks that make this recipe even better.
- Roasted red peppers and red lentils to give this dip a vibrant color that traditional hummus just doesn’t have.
- So Delicious® Dairy Free Coconutmilk Yogurt Alternative makes this dip extra creamy.
- Smoked paprika, cumin, and cayenne pepper give this dip a spicy punch of flavor that balances it all out.
Whether or not you’re having friends over, this creamy lentil dip is something you have to try.
The first step for making this lentil dip is roasting the red peppers.
Have you ever roasted your own red peppers?
It’s pretty simple so I like to do it myself instead of buying the premade ones in a jar. You can always do this step ahead of time to make things easier.
First, rinse and spread however many red bell peppers you want to roast on a rimmed baking sheet. (You’ll need two for this recipe but I usually include a few more so I have them for later.)
Cook 50 minutes, flipping halfway through, or until the peppers are soft and browned in places.
Once the cooked peppers are cool enough to handle, remove the stems and seeds and slice them into smaller strips if you want.
Is it okay to use roasted red peppers from a jar?
If you don’t have any fresh peppers (or are looking for a way to make this dip more quickly), you can always use jarred roasted red peppers.
Two raw bell peppers yield about 1 ¼ cups once roasted.
How to Make Roasted Red Pepper Lentil Dip:
Once the red peppers are roasted, this recipe is really quick and easy.
Combine all the ingredients (roasted red peppers, red lentils, Plain So Delicious® Dairy Free Coconutmilk Yogurt Alternative, garlic, lemon juice, and spices) in a food processor. Cover the container and process on high 3 minutes, or until the mixture is smooth and creamy.
Why is dairy-free yogurt alternative the best choice for this recipe?
I like So Delicious® Dairy Free Coconutmilk Yogurt Alternative because it’s a convenient way to add creamy texture without using any dairy. (Allergy-friendly equals party-friendly since everyone can enjoy!)
Another reason I love So Delicious® is that, as a part of Danone North America, they’re a Certified B Corporation®, which means they’re dedicated to social and environmental sustainability.
Can you make this lentil dip ahead of time?
Another party-friendly aspect of this lentil dip is that you can prep it ahead of time.
Store the prepared dip in an airtight container in the refrigerator up to five days in advance. Just give it a good stir and add the fresh toppings right before you put it out.
How do you make a plant-based snack board for this dip?
If you really want to go all out, serve this lentil dip with a variety of options for dipping. Use my formula to create a plant-based snack board.
Plant-based Snack Board Formula:
- First, you need a good dip. Try this Roasted Red Pepper Lentil recipe, Kalamata Olive Lentil Hummus, or Roasted Beet Dip.
- Add in something starchy: crackers, pita, or sliced bread.
- Then raw veggies: carrot sticks, snow peas, and bell pepper strips.
- Finish with something salty. Try olives or pickled vegetables.
More Crowd-Pleasing Recipes for Your Next Gathering:
- Chimichurri Smashed Potatoes
- Black Bean Stuffed Poblano Peppers
- Spicy Edamame Crunch Salad
- Vegan Naan Pizzas
- Tahini Cookies
- 2 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, peeled and smashed
- 2 tablespoons lemon juice (1 large)
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- Plain So Delicious® Dairy Free Coconutmilk Yogurt Alternative
- Red lentils (cooked)
- Chopped cilantro
- Chopped chives
- Cracked pepper
- Crackers (or pita or sliced bread)
- Sliced raw vegetables (carrots, snow peas, bell peppers)
Preheat oven to 400 degrees Fahrenheit and place red bell peppers on a rimmed baking sheet. Put baking sheet on the center rack of the oven and cook 25 minutes. Flip the peppers over and cook 25 additional minutes, or until they’re soft and browned in places.
Remove the peppers from the oven and allow them to cool on the countertop. Once they’re cool enough to handle, remove the stems and seeds and slice the peppers into strips.
Transfer roasted red peppers to a food processor container. Add in cooked red lentils, Plain So Delicious® Dairy Free Coconutmilk Yogurt Alternative, garlic, lemon juice, smoked paprika, cumin, cayenne pepper (if using), and salt.
Cover and process on high 3 minutes, or until the mixture is smooth and creamy.
Transfer to a serving bowl and top with additional Plain So Delicious® Dairy Free Coconutmilk Yogurt Alternative, additional red lentils, cilantro, chives, and cracked pepper if desired.
Serve with crackers, pita, or sliced bread, raw vegetables (such as carrots, snow peas, and bell peppers), and olives if desired.
2 raw bell peppers yield 1 ¼ cups roasted red pepper strips. Substitute 1 ¼ cups drained roasted red peppers from a jar for the raw bell peppers (and skip roasting them in the oven) if desired.
Store dip in an airtight container in the refrigerator up to five days. Stir and add toppings immediately before serving.
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Did you try this recipe?
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