1(5.3-ounce) container Plain So Delicious® Dairy Free Coconutmilk Yogurt Alternative
4clovesgarlic,peeled and smashed
2tablespoonslemon juice(1 large)
½teaspoonsmoked paprika
½teaspooncumin
¼teaspooncayenne pepper(optional)
Salt
Optional toppings:
Plain So Delicious® Dairy Free Coconutmilk Yogurt Alternative
Red lentils(cooked)
Chopped cilantro
Chopped chives
Cracked pepper
Optional for serving:
Crackers(or pita or sliced bread)
Sliced raw vegetables(carrots, snow peas, bell peppers)
Olives
Instructions
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.
Notes
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.