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1/2 cup (125 mL) split red lentils
1/2 cup (125 mL) ricotta cheese
1/2 cup (125 mL) plain Greek yogurt
1/2 cup (125 mL) toasted sliced almonds (reserve some for garnish)
1 Tbsp (15 mL) white wine vinegar
2 garlic cloves
1 Tbsp (15 mL) thyme leaves (reserve some for garnish)
1 tsp (5 mL) honey
to taste, salt and pepper
toasted bread cut into triangles, or crackers
olive oil, for finishing
Quick tip: This dip can be made a day in advance. The flavours will improve as it sits.
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