Creamy Lentil Dip
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- 1 packet Hidden Valley® Greek Yogurt Dips
- 1½ cups nonfat Greek yogurt
- 2 tablespoons olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 1 cup cooked lentils
- 2 teaspoons minced fresh oregano
- 1 teaspoon minced fresh dill
- 1 teaspoon minced fresh mint
- sea salt and ground black pepper, to taste
- 1. 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.
- 2. Mix contents of dips packet with yogurt. Add lentil mixture. Stir well to combine. Refrigerate at least 1 hour to thicken.
- For safe meat preparation, reference the USDA website.
- For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.