Follow these steps for perfect results
Mascarpone Cheese
Sour Cream
Parmigiano Reggiano Cheese
grated
Garlic
minced
Flat Leaf Parsley
finely chopped
Lemon
juiced
Kalamata Olives
seeded and chopped
Salt
to taste
Pepper
to taste
Red Onion
finely chopped
Cilantro
finely chopped
Roasted Red Pepper
finely chopped
Red Chili Pepper
seeds removed and finely chopped
Lime
juiced
Combine all ingredients for Dip 1 (except kalamata olives) in a food processor and blend until smooth.
Transfer the Dip 1 mixture to a serving bowl.
Stir in the chopped kalamata olives for Dip 1.
Combine all ingredients for Dip 2 (except chili pepper) in a food processor and blend until smooth.
Transfer the Dip 2 mixture to a serving bowl.
Stir in the chopped chili pepper for Dip 2.
Season both dips with salt and pepper to taste.
Refrigerate both dips until ready to serve.
Serve chilled with crackers, vegetables, or bread.
Expert advice for the best results
Adjust the amount of garlic and chili pepper to your taste.
For a smoother dip, strain the mixture through a fine-mesh sieve.
Serve the dips with a variety of dippers, such as pita bread, crudités, and crackers.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve in decorative bowls with garnishes of fresh herbs or a drizzle of olive oil.
Serve with pita bread, crackers, or crudités.
Pair with a light white wine.
Crisp and refreshing to cut through the creaminess.
Discover the story behind this recipe
Commonly served as part of mezze platters.
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