# Components:
→ Dip Base
01 - 8 oz cream cheese, softened
02 - 120 ml sour cream
03 - 120 ml mayonnaise
04 - 30 g grated Parmesan cheese
→ Vegetables
05 - 150 g roasted red peppers, drained and finely chopped
06 - 30 g fresh baby spinach, finely chopped
07 - 2 green onions, thinly sliced
08 - 2 cloves garlic, minced
→ Seasonings
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
13 - 15 g chopped fresh parsley
14 - 15 g pomegranate seeds
15 - Crackers, baguette slices, or vegetable sticks (for serving)
# Directions:
01 - In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, and Parmesan cheese. Stir until the mixture is smooth and fully blended.
02 - Fold in the roasted red peppers, chopped spinach, green onions, and minced garlic until evenly incorporated throughout.
03 - Stir in smoked paprika, salt, black pepper, and optional crushed red pepper flakes. Adjust seasoning according to preference.
04 - Transfer the mixture to a large round serving platter. Using a spatula or spoon, mold the dip into a wreath shape with an open center.
05 - Decorate the top of the wreath with chopped parsley and pomegranate seeds to resemble festive holly berries and leaves.
06 - Serve immediately accompanied by crackers, baguette slices, or vegetable sticks, or refrigerate until ready to serve.
