# What You'll Need:
→ Dip Base
01 - 8 ounces cream cheese, softened
02 - 120 milliliters sour cream
03 - 120 milliliters mayonnaise
04 - 28 grams grated Parmesan cheese
→ Vegetables
05 - 120 grams roasted red peppers, drained and finely chopped
06 - 30 grams 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 black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
13 - 15 grams chopped fresh parsley
14 - 30 grams pomegranate seeds
15 - Crackers, baguette slices, or vegetable sticks (for serving)
# Directions:
01 - In a large bowl, blend the cream cheese, sour cream, mayonnaise, and Parmesan cheese until smooth and homogeneous.
02 - Gently fold in the roasted red peppers, chopped spinach, green onions, and minced garlic until evenly combined.
03 - Mix in smoked paprika, salt, black pepper, and optional crushed red pepper flakes; adjust seasoning to preference.
04 - Transfer the mixture onto a large round serving platter; use a spatula to form a wreath shape, leaving the center open.
05 - Decorate the wreath with chopped fresh parsley and pomegranate seeds to emulate festive holly berries and leaves.
06 - Present immediately with crackers, baguette slices, or vegetable sticks, or refrigerate until ready to serve.
