Hello Princesses!

Sometimes when you throw together random ingredients, you get deliciousness! This is a recipe for a fantastic dip that is also a great sauce over chicken or shrimp and ALSO a great pasta sauce!

Watch the cooking video here:



8 ounces jarred roasted red bell peppers, drained

½ of a jar (14.75 oz) artichoke hearts, drained

6 ounces pitted olives

1-3 cloves garlic ( depending on how much you like garlic)

1 ½ tbsp fresh chopped cilantro (or parsley or basil)

¼ tsp curry powder

¼ tsp paprika

¼ tsp cayenne

Salt and pepper to taste

6 ounces cream cheese

16 oz grated cheddar cheese (or 4 cheese mix)

½ cup mayo

16 oz Greek plain yoghurt



In food processor, combine all ingredients, pulsing after adding a few ingredients each time.



This makes a LOT of sauce so it’s fine if you are using it as a pasta sauce or serving 4-6 people, but if you want to use as a dip or sauce over chicken for 2-4 people, half the recipe.

ALSO – sauce will seem thin. Don’t worry! It will thicken in the fridge. Put in fridge for at least 30 minutes before using.