Two Ingredient Tailgate Dip with BLENDABELLA
When it comes to football games, I’m 10% there for the sports + 90% there for the snacks. This two ingredient tailgate dip featuring Giorgio BLENDABELLA, a blend of diced portabella mushrooms, vegetables + herbs, is sure to be a hit during today’s game. It is vegan, low in calories and packed with protein… and takes just minutes to make (especially when you cook a big batch of lentils at the start of the week!).
TWO INGREDIENT TAILGATE DIP WITH BLENDABELLA
Ingredients:
- 1/2 cup cooked lentils
- 1 cup Zesty Mexican BLENDABELLA
- Optional: 1 T fresh cilantro
Directions:
- Combine lentils and BLENDABELLA in a serving bowl
- Garnish with fresh cilantro
- Serve warm or chilled, with tortilla chips + vegetables
This dip would also make an excellent vegan taco filling, or nacho topping.
BLENDABELLA can be purchased online and comes in several delicious varieties in addition to the Zesty Mexican used in this recipe. Visit them on social media for great recipe ideas + product info: Facebook, Instagram, Twitter, Pinterest.
I received complimentary samples of BLENDABELLA in exchange for creating + sharing this vegan recipe.
What’s your go-to tailgate recipe?
