Double Dips

• 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

1. 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.
2. Transfer mixture to serving bowl and stir in olives for Dip 1 and chili pepper for Dip 2 .
3. Season with salt and pepper.
4. Refrigerate until ready to serve.
5. Makes 6-8 servings each

mascarpone, sour cream, cheese, garlic, flat leaf parsley, lemon, kalamata olives, salt, mascarpone, sour cream, cheese, garlic, red onion, cilantro, red pepper, red chili pepper, lime, salt

Taken from www.foodgeeks.com/recipes/22110 (may not work)