Red Lentil Dip

What to do with the leftover lentils hanging around after you’ve made red lentil muffins?

Have no fear, Red Lentil Dip is here!

This is easy and tasty.  You can certainly tweak the recipe to fit your tastes (and spices in the cabinet).

It’s thinner than hummus (because it does not include tahini) but just as versatile. I’ve used this as a sandwich spread, dip for veggies, and even a dressing.

Red Lentil Dip

1 cup cooked red lentils
1 tsp olive oil
1 tsp lemon juice
1 tsp apple cider vinegar
2-3 Tablespoons of spice of your choice (I used Zatar)

1.  Puree the red lentils in a food processor.
2.  Add in remaining ingredients and blend until combined.
3.  Taste to make sure there’s enough spice and flavor.
4.  Refrigerate to let the dip set and allow the flavors to take shape.
5.  Enjoy!

photo-75**Updated – please email me by end of day tomorrow (Thursday) if you’re interested in joining the February New Year New Gear exchange.  Pairings will be sent on Friday.**

Easy Bean and Pesto Spread

Checking in with a very easy and quick recipe today…


I whipped this spread up in less than 10 minutes and took this to a small gathering last night and it was a hit.  The leftovers will be a great sandwich spread.

Bean and Pesto Spread

1, 15 oz can of cannellini beans, drained and rinsed
3-6 Tablespoons prepared pesto
1 tsp (or more to taste) apple cider vinegar or red wine vinegar
A couple of dashes of seasoning (TJ’s 21 Seasoning Salute is perfect for this)

1.  Put the beans, pesto, vinegar, seasoning in a food processor and blend until combined.
2.  Refrigerate until ready to use.

My dad makes the best pesto out of his garden’s bounty of basil so I always have pesto on hand.  This was a fun new way to use it.

Do you have an easy dip/spread recipe to share?  Links welcome.
What’s your standard dish you bring to parties?