Prep Time
20 min
Yields
8 servings
A duo of delicious dips for any occasion.
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ingredients
Green Goddess White Bean Dip
1 15-oz
can white beans, drained and rinsed
⅓
cup extra-virgin olive oil
2
Tbsp chopped fresh basil
2
Tbsp chopped fresh chives
2
Tbsp chopped fresh tarragon
1 ½
Tbsp lemon juice (½ large lemon)
¼
tsp anchovy paste
¼
tsp salt
Gorgonzola-Cucumber Dip
1
cup sour cream
½
cup aged Gorgonzola cheese
½
English cucumber, diced (about 1 cup)
2
Tbsp chopped fresh dill
1
tsp lemon zest (1 small lemon)
¼
tsp salt
Store-bought guacamole or salsa
Serving suggestions: assorted vegetable crudites, pita chips, tortilla chips and pretzels
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directions
Step 1
In a food processor, puree the white beans, olive oil, basil, chives, tarragon, lemon juice, anchovy paste and salt together until smooth, scraping down the sides with a rubber spatula as needed. Refrigerate until ready to use.
Step 2
In a medium bowl, fold together the sour cream, Gorgonzola, cucumbers, dill, lemon zest and salt. Refrigerate until ready to use.
Step 3
To serve, place white bean dip, Gorgonzola-cucumber dip and the guacamole in separate bowls. Surround the dips with vegetable crudites, pita chips, tortilla chips and pretzels.