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3 Herby Dips for Your Holiday Parties

3 Herby Dips for Your Holiday Parties

Wildly Delicious Episode 7: 3 Herby Dips for Your Holiday Parties

In episode 7 of Wildly Delicious, we whipped up three delicious and colorful herby dips for your holiday parties this season. The fresh herbs and vegetables pack a ton of flavor in these dips. Appetizers are perfect for holiday parties but they don't have to be a lot of work. If you want to make all three of these dips, you can make them in about 40 minutes. 

Start by roasting the tomatoes and then broiling the peppers while you prep the other ingredients. Pop the brie in the freezer to firm up while the other ingredients are in the oven. Once the tomatoes and peppers are done, work on the brie recipe. Then, follow with the other two dips. These recipes can also be made ahead of time as well! 

Happy Holidays.


Rise Gardens


Whipped Feta & Confit Tomatoes

  1. Prep Time 10 mins
  2. Cook Time 20mins
  3. Total Time 30mins
  4. Serves 4-6p


  • 1 block of feta (8 oz)
  • ½ cup ricotta
  • 1 tbsp chopped parsley, plus more for garnish
  • 1 tbsp chopped thyme, divided
  • ½ lemon, juiced
  • Pepper, to taste
  • 1 cup cherry tomatoes
  • 1 garlic clove, minced
  • ½ cup olive oil
  • Balsamic reduction
  • Salt, to garnish


Cherry Tomatoes:

      1. Step 1: Preheat the oven to 350 F. Combine feta, ricotta, parsley, half of the thyme, lemon juice, and pepper in a food processor.
      2. Step 2: Add cherry tomatoes, garlic, olive oil, and pepper to a baking dish.
      3. Step 3: Bake for 20-30 minutes, or until tomatoes start to blister.  

    Whipped Feta:

    1. Step 1: Combine feta, ricotta, parsley, half of the thyme, lemon juice, and pepper in a food processor.


    1. Step 1: Spoon the whipped feta into a bowl and top with warm confit tomatoes. Garnish with a swirl of balsamic reduction, a sprinkling of thyme and parsley, and a pinch of flaky sea salt.


    Rise Gardens


    Roasted Red Pepper Dip

    1. Prep Time 10 mins
    2. Cook Time 10mins
    3. Total Time 20mins
    4. Serves 4-6p


    • 10 mini red snacking peppers
    • 3 sundried tomatoes
    • 2 garlic cloves
    • 1 can chickpeas or cannellini beans
    • ½ lemon, juiced
    • 3-4 tbsp olive oil (or oil from sundried tomatoes)
    • Salt & pepper
    • Salted & toasted almonds, for garnish
    • Fresh parsley, for garnish
    • Fresh mint, for garnish


    1. Step One: Deseed the peppers and broil them in the oven until the skin is blistered. Allow them cool, then remove the skins.
    2. Step Two: Combine roasted peppers, sundried tomatoes, garlic cloves, beans, lemon juice, and salt and pepper in a food processor. Blend until smooth.
    3. Step Three: While processing, slowly add in the olive oil until you reach your desired consistency.
    4. Step Four: Serve up in a bowl and top with roasted salted almonds, and a sprinkling of fresh parsley and mint.

    Rise Gardens


    Baked Herbed Brie

    1. Prep Time 5mins
    2. Cook Time 20mins
    3. Total Time 25mins
    4. Serves 4-6p


    • 1 wheel of brie, top rind removed
    • 4 sprigs rosemary, minced
    • 4 sprigs thyme, minced
    • Optional toppings or goodies on the side: cranberry jelly, toasted walnuts or pecans, green apple slices, spiced honey.
    • Olive oil


    1. Step One:  To easily (and not so messily) remove the rind, I recommend freezing your brie for 20-30 before making this recipe.
    2. Step Two:  Preheat the oven to 350F.
    3. Step Three:  Slice the top of the rind off of the wheel of brie. This is so that we can get lots of flavor inside! 
    4. Step Four:  Spray or brush olive oil on a parchment-paper lined baking sheet and place the brie in the middle, then, sprinkle the rosemary and thyme over top. 
    5. Step Five:  Bake for 15 minutes, then let brie sit for 4-5 minutes to cool down a touch and firm up.
    6. Step Six:  Transfer the brie still on the parchment paper to a serving platter and serve with baguette, crackers, and any other toppings or goodies you’d like!


    For more recipes and content from RG Ambassador Kelsey Steeves, check out her blog here


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