Lentil Dip ("Dip-In" in the Palouse)

By Hklbrries

Ingredients

• 1 cup lentils
• 4 cups water
• 1 (12 ounce) bottle red taco sauce (mild, medium or hot)
• 1 (28 ounce) package frozen peas
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 package dry taco seasoning (mild, medium or hot)
• 1 large bunch green onions, chopped
• 1 green pepper, chopped
• 1 yellow pepper, chopped
• 1 can medium olives, sliced
• 3 tomatoes, chopped
• 1 1/2 cups grated cheddar cheese

Details

Servings 8

Preparation

Step 1

Cook lentils in 4 cups water for 25 minutes. Drain, cool and puree in blender along with red taco sauce. May leave some lentils whole. Set aside.

Defrost peas and puree in blender with lemon juice, salt and pepper.

Spread lentils on large, shallow platter. Spread pea mixture over lentils. Mix sour cream, mayonnaise, and taco seasonings together. Spread over peas. Cover sour cream mixture with chopped onions, peppers, olives and tomatoes. Sprinkle cheese over top.

To serve, spoon mixture onto small plates and serve with tortilla chips or cut carrot and celery sticks.