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1 packet
nonfat Greek yogurt
1½ cups
olive oil
2 tablespoons
carrot, diced
1
celery, diced
1 stalk
cooked lentils
1 cup
minced fresh oregano
2 teaspoons
minced fresh dill
1 teaspoon
minced fresh mint
1 teaspoon
sea salt and ground black pepper, to taste
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In a pan set over medium heat, warm the olive oil. Add the carrots and celery, and sauté until softened, about 5 to 7 minutes. Stir in the lentils and sauté until warmed through. If it starts to dry out, add a little water just to moisten. Add the herbs, and season to taste with salt and pepper. Set aside to cool.
Mix contents of dips packet with yogurt. Add lentil mixture. Stir well to combine. Refrigerate at least 1 hour to thicken.
