Mediterranean Dip Shooters
 
Prep time
Total time
 
The flavors of Italy and Greece shine in these cute dip shooters. The added pepper, salami, herb and breadstick garnishes add flavor, texture and that extra touch that will leave your guests speechless.
Author:
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: 24
Ingredients
  • Olive Dip
  • 12 ozs. Prepared kalamata olive spread such as Tassos brand
  • ¼ cup Cottage cheese
  • ½ tsp. Red pepper flakes
  • Pesto Dip
  • 1 cup Pesto, prepared
  • 1 cup Arugula
  • 1 cup Grilled artichoke hearts, drained
  • Cheese Dip
  • ½ cup Whole milk ricotta cheese such as Sargento
  • ½ cup Mascarpone cheese such as BelGioioso
  • 2 Tbsp. Gorgonzola cheese, crumbled such as Roth
  • 2 Tbsp. Grated parmesan cheese such as Stella
  • 1 Tbsp. Mayonnaise
  • 1 Tbsp. Sour cream such as Organic Valley
  • ½ tsp. White truffle or wild mushroom oil (optional)
  • Roasted Pepper/Tomato Dip
  • 1 cup Prepared roasted red pepper & cheese spread such as ]Tassos
  • ½ cup Prepared sun-dried tomato spread, or sun-dried tomatoes in oil, chopped
  • ½ cup Roasted Red peppers, drained
  • 24 ea. Small pickled peppers
  • 25 slices salami or pepperoni
  • 50 ea. Thin breadsticks, cut in half
  • 50 ea. Fresh parsley or basil leaves(optional)
Instructions
  1. In the bowl of a food processor, combine the first three ingredients. Puree until smooth. Transfer mixture to a one quart re-sealable plastic bag. Wash and dry food processor parts.
  2. Add ingredients for the pesto dip to the bowl of the food processor and puree until smooth. Transfer mixture to a one quart re-sealable plastic bag. Wash and dry food processor parts.
  3. Add ingredients for the cheese dip to the bowl of a food processor. Puree until smooth. Transfer mixture to a one quart re-sealable plastic bag. Wash and dry food processor parts.
  4. Add ingredients for the roasted pepper/tomato dip to the bowl of a food processor. Puree until smooth. Transfer mixture to a one quart re-sealable plastic bag. Wash and dry food processor parts.
  5. Cut the tip from one corner of each bag. Squeeze about 1 tablespoon of each mixture into 24 / 3 oz. shooter glass in whatever order you'd like.
  6. Garnish with small pickled peppers, a slice of salami or pepperoni, a sprig of parsley or basil. Cover and refrigerate until ready to serve. Just before guests arrive, place one breadstick half into each shooter glass and serve. Serve with additional breadsticks for dipping.
Recipe by Little Rusted Ladle at https://www.littlerustedladle.com/mediterranean-dip-shooters/