Southwest Baked Lentil Dip

Ingredients

2 lbs (1 kg) whole red lentils, cooked and drained

½ cup (125 mL) low-fat cream cheese

½ cup (125 mL) low-fat sour cream

2 Tbsp (30 mL) jalapeno, seeds removed and roughly chopped

2 Tbsp (30 mL) garlic, roughly chopped

1 tsp (5 mL) cumin

1 tsp (5 mL) coriander, ground

1 Tbsp (15 mL) lime juice

½ cup (125 mL) queso fresco, crumbled

½ cup (125 mL) Monterey jack cheese, shredded

1 cup (250 mL) sharp cheddar cheese, shredded

1 cup (250 mL) grape tomatoes, halved

½ cup (125 mL) red onion, minced

½ cup (125 mL) cotija cheese, crumbles

2 Tbsp (30 mL) cilantro, minced

tortilla chips, for serving