# Components:
→ Roasted Red Pepper Dip
01 - 1 cup jarred roasted red peppers, drained
02 - 8 ounces cream cheese, softened
03 - 1/3 cup crumbled feta cheese
04 - 1 garlic clove
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon cayenne pepper (optional)
08 - Salt and black pepper to taste
→ Green Goddess Dip
09 - 1 cup sour cream
10 - 1/2 cup mayonnaise
11 - 1/2 cup fresh parsley leaves
12 - 1/4 cup fresh chives
13 - 1/4 cup fresh basil leaves
14 - 2 tablespoons fresh tarragon leaves or 1 tablespoon dried
15 - 2 tablespoons lemon juice
16 - 1 small garlic clove
17 - Salt and black pepper to taste
→ Dippers
18 - 1 cup cherry tomatoes
19 - 1 cup cucumber slices
20 - 1 cup sweet mini bell pepper strips
21 - 1 cup baby carrots
22 - 1 cup snap peas
23 - 1 cup gluten-free crackers
24 - 1 cup pita chips (gluten-free if desired)
# Directions:
01 - In a food processor, blend roasted red peppers, cream cheese, feta, garlic, olive oil, smoked paprika, and cayenne pepper until smooth and creamy. Season with salt and black pepper; 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; transfer to a separate serving bowl.
03 - Place both dips at the center of a large platter or wooden board. Arrange cherry tomatoes, cucumber slices, bell pepper strips, baby carrots, snap peas, crackers, and pita chips around the dips, alternating colors for visual appeal.
04 - Serve immediately, or cover and refrigerate dips for up to 24 hours before serving.
