Trio Of Dips Recipe

Prepare olives

If whole, roughly chop the pitted kalamata olives into large pieces so they blend evenly. Reserve a tablespoon of chopped olives for garnish, if desired.

In a small food processor or blender, combine 1 cup chopped kalamata olives, 4 oz softened cream cheese, 2 tablespoons Greek yogurt, 1 minced garlic clove, 1 teaspoon lemon juice, and 1 teaspoon olive oil.

Pulse until mostly smooth but still slightly textured (20–30 seconds), scraping down the sides once. Add 1/4 tsp black pepper and pulse once to combine. Taste and adjust lemon, salt (if needed), or yogurt for creaminess.

Transfer to a serving bowl, drizzle a little olive oil on top and sprinkle the reserved chopped olives and 1 tablespoon chopped parsley. Chill briefly or serve immediately at room temperature.

If using jarred peppers, drain well and pat dry. If roasting your own, char bell peppers over a gas flame or under a broiler until blackened, place in a covered bowl to steam for 10 minutes, then peel, seed, and drain excess liquid.

In a blender or food processor combine 1 cup roasted red peppers, 2 oz softened cream cheese, 2 tablespoons Greek yogurt, 1 garlic clove, 1 tsp lemon juice, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1 tsp olive oil.

Blend until smooth, about 30–45 seconds. Taste and adjust seasoning — add a pinch of sugar if peppers taste overly acidic, or more smoked paprika for depth.

Spoon into a serving bowl, drizzle with a little olive oil and a light dusting of smoked paprika for presentation. Serve at room temperature.

Drain and rinse 1 cup canned chickpeas. For extra-smooth hummus, remove skins by rubbing chickpeas between your fingers (optional, adds ~5 minutes).

In a food processor combine chickpeas, 2 tablespoons tahini, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 tablespoon olive oil, 2 tablespoons cold water (or reserved chickpea liquid), 1/4 tsp ground cumin, and 1/2 tsp salt.

Process until very smooth, 1–2 minutes, scraping down sides as needed. If too thick, add an additional teaspoon of water at a time until desired texture is reached.

Transfer to a bowl, make a shallow well in the center, drizzle a little olive oil, sprinkle 1/4 tsp paprika and 1 tablespoon chopped parsley for garnish.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Brush both sides of 6 flatbreads lightly with 2 tablespoons olive oil and sprinkle with 1 teaspoon dried oregano and 1/4 tsp sea salt.

Arrange flatbreads on the baking sheet and warm in the oven 6–8 minutes until golden at the edges and heated through. For crisper edges, broil 1–2 minutes at the end—watch closely.

Remove from oven, cut each flatbread into 6–8 wedges for dipping, and serve warm alongside the three dips.