- Rinse and drain lentils.
- Dice Bell Peppers.
- Combine diced Bell Peppers, lentils, green onions and currants into a medium mixing bowl.
- Combine all dressing ingredients in a small mixing bowl and whisk together. When well mixed, pour dressing into the Bell Pepper and lentil mixture. Mix well.
- With a waffle cutter or a knife, slice the Long English Cucumbers on a bias roughly ½ inch thick and plate along with the dip.
Chef’s Tip: This dip keeps well in the fridge for up to a week, therefore it can easily be prepared as an appetizer in advance of the big game.