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.
1cupPrepared roasted red pepper & cheese spread such as Tassos
1/2cupPrepared sun-dried tomato spreador sun-dried tomatoes in oil, chopped
1/2cupRoasted Red peppersdrained
24Small pickled peppers
25slicessalami or pepperoni
50Thin bread stickscut in half
Fresh parsley or basil leavesfor garnish
Instructions
In the bowl of a food processor, combine the olive dip ingredients. Puree until smooth. Transfer mixture to a one quart resealable plastic bag. Wash and dry food processor parts.
Add ingredients for the pesto dip to the bowl of the food processor and puree until smooth. Transfer mixture to a one quart resealable plastic bag. Wash and dry food processor parts.
Add ingredients for the cheese dip to the bowl of a food processor. Puree until smooth. Transfer mixture to a one quart resealable plastic bag. Wash and dry food processor parts.
Add ingredients for the roasted pepper/tomato dip to the bowl of a food processor. Puree until smooth. Transfer mixture to a one quart resealable plastic bag. Wash and dry food processor parts.
Cut the tip from one corner of each bag. Squeeze about 1 tablespoon of each mixture into 24 3 oz. shooter glasses in whatever order you'd like.
Garnish with small pickled peppers, a slice of salami or pepperoni, or a sprig of parsley or basil. Cover and refrigerate until ready to serve. Just before guests arrive, place one bread stick half into each shooter glass and serve. Serve with additional bread sticks for dipping.