This easy double-dip features both a green and red dip, each have a unique texture and taste that are delicious on their own, but even better together. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
1.25 grams sun-dried tomatoes in oil (~4 tomatoes)
0.9 ounces red onion (~1/4 small onion)
1/4 teaspoon salt
Directions
Make the green dip by adding the avocado, Meyer lemon zest, lemon juice, cilantro, and salt in the bowl of a food processor. Process until smooth and dark green. Adjust salt to taste.
Spread the green dip into a serving bowl and press a piece of plastic wrap directly on the dip so that the dip is not touching air. This prevents the dip from discoloring.
Make the red dip by adding the roasted red pepper, sun-dried tomatoes, red onion and salt to the bowl of a food processor and process until smooth. Adjust salt to taste.
Make a bow-shaped series of divets in the green dip with a spoon and then fill them in with the red dip in the shape of a bow.
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