# What you'll need:
→ Roasted Red Pepper Dip
01 - 1 cup jarred roasted red peppers, drained
02 - 8 ounces cream cheese, softened
03 - 1/3 cup feta cheese, crumbled
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, combine roasted red peppers, cream cheese, feta, garlic, olive oil, smoked paprika, and optional cayenne pepper. Blend until smooth and creamy. Season with salt and black pepper to taste. 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 to taste. Transfer to a separate serving bowl.
03 - Place both dips in the center of a large serving platter or wooden board. Arrange cherry tomatoes, cucumber slices, bell pepper strips, baby carrots, snap peas, gluten-free crackers, and pita chips around the dips in an alternating, colorful pattern for a festive presentation.
04 - Serve immediately, or cover and refrigerate the dips for up to 24 hours before serving.
