# What You'll Need:
→ Roasted Red Pepper Dip
01 - 1 cup jarred roasted red peppers, drained
02 - 8 oz cream cheese, softened
03 - 1/3 cup feta cheese, crumbled
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 tarragon
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, use gluten-free if desired
# How to make it:
01 - Combine roasted red peppers, softened cream cheese, crumbled feta, garlic, olive oil, smoked paprika, and optional cayenne pepper in a food processor. Blend until smooth and creamy. Season with salt and black pepper. Transfer to a serving bowl.
02 - In a clean food processor, combine sour cream, mayonnaise, parsley, chives, basil, tarragon, lemon juice, and garlic. Blend until smooth and green. Season with salt and black pepper. Transfer to a separate serving bowl.
03 - Place both dips centrally on a large platter or wooden board. Arrange the dippers around the bowls, alternating colors to create a festive presentation.
04 - Serve immediately, or cover and refrigerate dips for up to 24 hours before serving.
