# What You’ll Need:
→ Roasted Red Pepper Dip
01 - 240 ml jarred roasted red peppers, drained
02 - 225 g cream cheese, softened
03 - 80 ml crumbled feta cheese
04 - 1 garlic clove
05 - 15 ml olive oil
06 - 2.5 ml smoked paprika
07 - 1.25 ml cayenne pepper (optional)
08 - Salt and black pepper to taste
→ Green Goddess Dip
09 - 240 ml sour cream
10 - 120 ml mayonnaise
11 - 120 ml fresh parsley leaves
12 - 60 ml fresh chives
13 - 60 ml fresh basil leaves
14 - 30 ml fresh tarragon leaves or 15 ml dried tarragon
15 - 30 ml lemon juice
16 - 1 small garlic clove
17 - Salt and black pepper to taste
→ Dippers
18 - 240 ml cherry tomatoes
19 - 240 ml cucumber slices
20 - 240 ml sweet mini bell pepper strips
21 - 240 ml baby carrots
22 - 240 ml snap peas
23 - 240 ml gluten-free crackers
24 - 240 ml pita chips (gluten-free if desired)
# Directions:
01 - Combine roasted red peppers, cream cheese, feta, garlic, olive oil, smoked paprika, and cayenne pepper if used in a food processor. Blend until smooth and creamy. Season with salt and black pepper and transfer to a serving bowl.
02 - In a clean food processor, blend sour cream, mayonnaise, parsley, chives, basil, tarragon, lemon juice, and garlic until smooth and vibrant green. Season with salt and black pepper, then transfer to a separate serving bowl.
03 - Place both dips centrally on a large platter or wooden board. Arrange all dippers evenly around the dips, alternating colors to enhance the festive presentation.
04 - Serve immediately or cover and refrigerate the dips for up to 24 hours prior to serving.
