Ingredients
| Dip 1 | | 1 | tub (275 g) Tre Stelle® Mascarpone | | 1 cup (250) | sour cream | | 1/4 cup (50) | Tre Stelle® Parmigiano Reggiano Cheese, grated | | 2 cloves | garlic, minced | | 1/4 cup (50) | flat leaf parsley, finely chopped | | 1 | lemon, juiced | | 3/4 cup (175) | kalamata olives, seeded and chopped | | salt and pepper to taste | | Dip 2 | | 1 | tub (275 g) Tre Stelle® Mascarpone | | 1 cup (250) | sour cream | | 1/4 cup (50) | Tre Stelle® Parmigiano Reggiano Cheese, grated | | 2 cloves | garlic, minced | | 1 | sm. red onion, finely chopped | | 1/4 cup (50) | cilantro, finely chopped | | 1/2 cup (125) | roasted red pepper, finely chopped | | 1 | red chili pepper, seeds removed and finely chopped | | 1 | lime, juiced | | salt and pepper to taste |
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Instructions
For each dip, put all of the ingredients except the kalamata olives Dip 1 and chili pepper Dip 2 in a food processor and process until smooth. Transfer mixture to serving bowl and stir in olives for Dip 1 and chili pepper for Dip 2 . Season with salt and pepper. Refrigerate until ready to serve.
Makes 6-8 servings each
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca