Duo Of Dips Recipe

Prepare cheeses

Crumble the feta into a food processor. Add softened cream cheese, Greek yogurt, minced garlic, lemon juice, and 2 tablespoons olive oil.

Blend

Process until smooth and whipped, scraping down the sides once or twice, about 45–60 seconds. If mixture seems too thick, add 1 teaspoon water or extra yogurt and pulse to reach a spreadable consistency.

Season

Taste and add black pepper and honey if desired to balance saltiness. Pulse once or twice to combine.

Finish and transfer

Spoon whipped feta into a serving bowl, drizzle with 1 teaspoon extra-virgin olive oil and sprinkle chopped oregano or thyme on top. Keep covered and chilled briefly until serving (can be made up to 4 hours ahead).

Char or roast peppers

Place whole red bell peppers over a gas flame, under a hot broiler, or on a hot grill and char until skins are blackened and blistered on all sides, about 8–12 minutes total, turning frequently.

Steam and peel

Transfer charred peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. When cool enough to handle, peel off skins, remove stems and seeds, and roughly chop the flesh.

Combine salsa ingredients

In a medium bowl, combine chopped roasted red peppers, diced tomatoes, diced onion, minced jalapeño (if using), and chopped cilantro.

Season

Add lime juice, 1 teaspoon olive oil, ground cumin, salt, and black pepper. Stir gently, taste, and adjust seasoning (add more lime or salt as needed). Let the salsa rest 10–15 minutes at room temperature to allow flavors to meld.

Warm flatbreads

Preheat oven to 400°F (200°C). Lightly brush both sides of flatbreads with olive oil and place directly on the oven rack or a baking sheet. Warm for 4–6 minutes until pliable and slightly browned at edges. Alternatively, char briefly on a grill or skillet.

Cut and arrange

Cut each warmed flatbread into wedges for easy dipping. Arrange wedges on a platter with the bowl of whipped feta and a bowl of roasted red pepper pico de gallo salsa.

Garnish and serve

Sprinkle flaky sea salt over the flatbread wedges if desired and garnish dips with microgreens or extra cilantro. Serve immediately so flatbread is warm and dips are fresh.