1 (12-ounce) jar roasted red peppers, drained and coarsely chopped
1 heaping tablespoon chopped sun-dried tomatoes (optional)
1 large clove garlic, pressed
1 (8-ounce) package cream cheese or Neufchatel, room temperature
1/2 cup sour cream
Splash of Worcestershire sauce
Kosher salt and freshly ground black pepper
Smoked paprika, for garnish
Place the roasted red peppers, sun-dried tomatoes, garlic, cream cheese, sour cream, and Worcestershire sauce in the bowl of a food processor. Process until creamy and smooth, about 30 seconds. Season with salt and pepper, to taste. This dip will keep, refrigerated, for up to a week.
Cauliflower & Feta Dip
1 head cauliflower (about 2 pounds), roughly chopped
2 to 3 cloves garlic, smashed and peeled
1/4 cup olive oil, divided
4 ounces feta cheese
Juice of 1 lemon, plus more as desired
1/2 cup plain Greek yogurt
Kosher salt and freshly ground black pepper
Snipped chives, for garnish
Preheat the oven to 400°F. Toss the cauliflower florets and garlic together with 2 tablespoons olive oil in a rimmed sheet pan, and season generously with salt and pepper. Roast, stirring occasionally, until the cauliflower is light golden brown, about 20 to 25 minutes. Remove from oven and cool completely.
Transfer the roasted cauliflower and garlic to the bowl of a food processor along with the feta, lemon juice, and remaining olive oil. Process until thick and smooth, about 1 minute. Transfer puree to a medium bowl and fold in greek yogurt. Taste and adjust seasoning, adding more lemon juice, salt, and pepper as desired. Garnish with snipped chives before serving at room temperature. This dip will keep, refrigerated, for up to a week.
Creamy Pesto Dip
1/2 cup prepared pesto (or homemade)
1/4 cup mayonnaise, plus more as desired
Freshly ground black pepper
Freshly grated Parmesan, for garnish
Combine the pesto, mayonnaise, and a pinch of black pepper in a medium mixing bowl and stir until completely incorporated. Transfer to a serving bowl. Garnish with grated Parmesan before serving. This dip will keep, refrigerated, for up to a week.