Name: Goat Cheese Lentil Dip with Dill and Capers
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 100 g soft goat cheese (or more as desired); 2 tbsp extra virgin olive oil; 1 tbsp freshly squeezed lemon juice; 3 cloves roasted garlic (or 1 small raw clove, minced); 1 can cooked brown lentils, drained and rinsed (1 1/2 cup)*; 2-3 tbsp chopped fresh dill; 1 medium shallot, finely chopped; 2-3 tbsp capers; Sea salt and pepper to taste

5 reasons you'll love this lentil dip:

This recipe uses canned lentils which make this dip an incredibly quick meal! It's ready in 20 minutes.

This dip is super versatile! It's great as a dip, spread, or as a side served with your favorite protein. I like it with roasted salmon and sauteed spinach!

You can make it 100% vegan by using vegan cheese. (scroll down for more substitutes)

The capers, dill, and shallots go really well together and make for a delicious savory dip you won't be able to resist! Serve it as a crunchy crostini appetizer.

It's fairly healthy and ¼ cup of this spread has 7g of protein!

Ingredients laid out on a beige background. Cooked brown lentils, capers, olive oil, half a lemon, a block of soft goat cheese, half a shallot, a bunch of fresh dill, roasted garlic, and garlic chili sauce.

Ingredients & Substitutions:

Most of the ingredients in this lentil dip can be substituted if needed!

Goat cheese - You can use feta but you might need to adjust the amount of olive oil or add a splash of milk if it's too dry. Use vegan cream cheese to make this dip vegan.
Extra virgin olive oil - you can use avocado oil here but I like the olive taste
Lemon juice - use freshly squeezed when possible
Roasted garlic - You can use minced raw garlic instead but use a lesser amount as it's much more potent. Click the link to learn how to roast garlic!
Brown lentils - Sub for green lentils, french, or de puy lentils. Red lentils don't work here, you want something that keeps its texture.
Fresh dill - Sub for dried dill (measurements in recipe card) or fresh parsley and/or chives are great options.
Shallot - Use red onion instead if needed.
Capers - use ones in brine, it adds to the flavor of the dip. Capers can't be substituted here, they add a great flavor.

Ingredients shown in a grey bowl. Cooked brown lentils, capers, olive oil, half a lemon, a block of soft goat cheese, half a shallot, a bunch of fresh dill, roasted garlic, and garlic chili sauce.

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How to serve this dip:

This dip is a great appetizer for dipping chips or veggies.

It also makes great lentil spread! Spread it on toasted sourdough bread with a light drizzle of olive oil and a sprinkle of sumac spice.

You can also serve it as a side with the protein of your choice. I like serving it with roasted salmon and spinach.

Or just eat it with a spoon right out of the jar, I know I have!

A close up of lentil dip garnished with fresh dill, capers, and a drizzle of olive oil.

Similar vegan dip and sauce recipes:

📖 Recipe

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