Fold in 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 2 tablespoons sliced chives, and 1 teaspoon minced garlic. Add 1 tablespoon lemon juice, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir until evenly incorporated.

Taste and adjust seasoning: sample and add another 1/4 teaspoon salt or a squeeze more lemon if needed. Refrigerate for at least 20 minutes to allow flavors to meld (longer is better, up to 2 hours).

Before serving, give the dip a quick stir and sprinkle the reserved 1 tablespoon chopped chives or parsley over the top for a fresh finish.

Roasted Red Pepper & Feta Dip

Prepare peppers

Drain and pat 1 cup jarred roasted red peppers dry on paper towel to remove excess liquid. Roughly chop.

Blend until smooth

In a food processor or blender, combine the chopped roasted red peppers, 4 oz softened cream cheese, 3/4 cup crumbled feta, and 1/2 cup Greek yogurt. Pulse until mostly smooth, scraping down the sides as needed. If you prefer a chunkier texture, pulse fewer times.

Season & finish

With the motor running (or after pulses), add 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Process another 5–10 seconds until fully combined. Taste and adjust: add up to 1/4 teaspoon more salt or a little more vinegar for brightness.

Transfer to a serving bowl and smooth the top. Drizzle 1 teaspoon olive oil over the surface and lightly sprinkle 1/4 teaspoon smoked paprika as a garnish.

Serve & Presentation

Use two small bowls or a divided dish to present the DUO DIP side-by-side: one bowl for the Creamy Herb Dip and one for the Roasted Red Pepper & Feta Dip.

Arrange assorted dippers—vegetable sticks, pita chips, and crackers—around the dips on a platter. Provide small spoons or spreaders for each dip.

Recommended prep timing: make both dips up to 24 hours ahead. Keep refrigerated in airtight containers. Remove from fridge 15 minutes before serving for best texture and flavor.