Ingredients:

  • 8 oz (225g) cream cheese, softened
  • 4 oz (115g) mascarpone cheese
  • 1/2 cup (115g) sour cream
  • 1/2 cup (50g) grated Parmigiano Reggiano
  • 1 cup (150g) giardiniera (pickled vegetables), drained
  • 2 tbsp (30ml) giardiniera brine
  • 1/2 tsp (3g) garlic powder
  • 1 tbsp (15g) fresh Italian parsley, chopped
  • 1/2 tsp (3g) cracked black pepper
  • 1/4 tsp (1g) red chili flakes

Instructions:

  1. Drain the giardiniera in a fine-mesh strainer, reserving the brine in a separate bowl. Roughly chop the vegetables into 1/4-inch pieces.
  2. Place the softened cream cheese, mascarpone, sour cream, and Parmesan into a food processor. Pulse until the mixture is smooth and airy.
  3. While the processor is running, slowly drizzle in the 2 tablespoons of reserved giardiniera brine and add the garlic powder until the dip is glossy and holds a soft peak.
  4. Transfer the cream base to a mixing bowl. Fold in the chopped giardiniera vegetables, fresh parsley, cracked black pepper, and red chili flakes.
  5. Refrigerate the dip for at least 1 hour to allow the flavors to infuse before serving.