Your favorite Mexican appetizer, now as a dip! A creamy Red Lentil Nacho Dip that’s allergy-free, gluten-free, and vegan! A perfect recipe for parties or everyday snacking! Easy to make and delicious to eat!
In a large pot, bring about 4 cups of water to a boil with the red lentils, reduce to low heat, and cook covered until water is absorbed (or following package directions) and the lentils turn into a creamy “soup”.
Now add the cooked lentils to a large food processor with all the other ingredients. Blend until creamy and smooth.