# Components:
→ Roasted Red Pepper Dip
01 - 1 cup jarred roasted red peppers, drained
02 - 8 oz cream cheese, softened
03 - 1/3 cup crumbled feta cheese
04 - 1 garlic clove
05 - 1 tbsp olive oil
06 - 1/2 tsp smoked paprika
07 - 1/4 tsp 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 tbsp fresh tarragon leaves or 1 tbsp dried
15 - 2 tbsp 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, combine roasted red peppers, cream cheese, crumbled feta, garlic, olive oil, smoked paprika, and cayenne pepper if using. Blend until smooth and creamy. Season with salt and black pepper to taste. 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 uniform in color. Add salt and black pepper to taste. Transfer to a separate serving bowl.
03 - Place both dips centrally on a large platter or wooden board. Arrange the assortment of dippers around the dips, alternating colors for an appealing, festive presentation.
04 - Serve immediately, or cover and refrigerate the dips for up to 24 hours before serving.
