Easy Lentil Dip

This easy dip is tasty and high in fiber and protein. Lentils are a great product that will last for months (or years!) on your shelf, but cook up fast. They are a great addition to any food storage, because of their versatility and nutrition.

Lentil Dip

1 cup (dry) lentils
about 4 cups water
8 oz cream cheese (use low-fat!)
1 cup salsa
2 tsp hot sauce
1 tsp salt
1 tsp pepper
1 tsp minced garlic
1 can green chiles
2 cups grated cheddar cheese

1) Rinse the lentils well. Pour into a pan and add the water. Bring to a boil. Cover, reduce heat to a simmer, and boil for 30 minutes. Drain.
2) Pour cooked lentils, cream cheese, salsa, hot sauce, salt, pepper, and garlic into a blender. Blend on high for about 20-30 seconds, or until thick and smooth. You can leave it chunkier if you like. Stir in green chiles.
3) Pour into a crock-pot, or into a baking dish, or even just a microwavable dish. Cover with cheese. Heat until hot through (crock pot: high for about 1 hour, baking dish: 350 for about 30 minutes, microwave: 5-7 minutes on high). Serve with corn chips or in a tortilla. Enjoy!

Note: If you don't have lentils and aren't yet convinced that you should have lentils, you can use 1 big can or 2 small cans of refried beans instead of the cooked lentils. Cooked beans, like pinto, black, kidney, or red, would also be a great substitute for the lentils.