Serve immediately with tortilla chips, pita bread, or veggie sticks.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.
For parties, keep the dip warm by setting the slow cooker to “warm” mode.
Variations
Spicy Kick: Add a diced jalapeño or extra chili powder for more heat.
Creamier Texture: Stir in ½ cup sour cream or Greek yogurt after cooking.
Meat Lover’s Twist: Add ½ pound browned ground beef or turkey to the slow cooker.
Vegan Version: Swap cheddar cheese with dairy-free cheese shreds or nutritional yeast.
FAQ
Q: Can I use canned lentils instead of dried?
A: Yes, but reduce cooking time to 1–2 hours on low since canned lentils are already soft.
Q: Can this dip be frozen?
A: Absolutely! Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Q: What type of lentils work best?
A: Brown or green lentils hold up well in this recipe. Red lentils will work too but result in a softer, creamier dip.
