Double Dips

Time

Yield

6 to 8 servings

Ingredients

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

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

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