This is one of those refreshing and delicious recipes that seems too easy to be true. Not only that, but it’s also extremely healthy – full of protein and fiber! Are you skeptical of lentils? This is a great recipe to change your mind! I promise you won’t be able to avoid going back for a second dip, or fourth.
You mix together a few things from Trader Joe’s and you have an appetizer that will seriously wow the party! It’s also a perfect afternoon snack or light dinner.
Look at all those fresh ingredients! Don’t you want a bite?
To make this a super healthy afternoon snack, you can use cucumber slices instead of crackers for dipping.
Bruschetta and Lentil Dip
- 1 package steamed lentils (refrigerated section of Trader Joe’s)
- 1 container bruschetta sauce (refrigerated section of Trader Joe’s)
- 1 handful chopped basil leaves
- 1 container crumbled feta cheese (optional)
- Crackers or pita chips (or cucumber slices)
Mix the lentils, bruschetta, basil, and feta in a bowl until combined. Let the flavors marinate in the fridge for half an hour if you have time. Serve with pita chips or crackers.
*To really step up the health factor, you can eliminate the cheese and substitute the crackers with cucumber slices.
Before summer’s over and the berries are no longer ripe, you should try out this fun fruity take on bruschetta! Everyone I’ve made it for is always delightfully surprised at the variation from the normal diced tomato topping. It’s a perfect summer appetizer.
1 French or whole wheat baguette, lightly toasted
4oz goat cheese (or another similar spreadable cheese that you like)
1 cup diced strawberries
extra-virgin olive oil
roughly 1/4 cup sliced basil leaves
freshly ground black pepper
While the oven is heating up, dice the strawberries into small pieces and let them sit in a bowl until ready to use so that the juices can macerate. Lightly toast the baguette slices in the oven. Then, spread goat cheese on each slice of bread and top with a spoonful of strawberries. Drizzle olive oil and balsamic vinegar over the top of all of them. Then sprinkle with thinly sliced basil leaves and cracked ground pepper.
Recipe adapted from Annie’s Eats