Serve immediately with tortilla chips for dipping.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave, adding a splash of vegetable broth if needed to loosen the dip.
FAQ
Q: Can I make this dip in an Instant Pot?
A: Yes! Use the sauté function for 5 minutes to soften the onions and garlic, then pressure cook on high for 10 minutes, and finish with cheese and cilantro.
Q: Can I use red lentils instead of green or brown?
A: Absolutely! Red lentils cook faster and will make the dip slightly creamier.
Prep Time: 10 minutes
Cooking Time: 2–5 hours (depending on slow cooker setting)
Total Time: 2–5 hours 10 minutes
Servings: 6–8
