A duo of delicious dips for any occasion.
Green Goddess White Bean Dip
can white beans, drained and rinsed
cup extra-virgin olive oil
Tbsp chopped fresh basil
Tbsp chopped fresh chives
Tbsp chopped fresh tarragon
Tbsp lemon juice (½ large lemon)
tsp anchovy paste
cup sour cream
cup aged Gorgonzola cheese
English cucumber, diced (about 1 cup)
Tbsp chopped fresh dill
tsp lemon zest (1 small lemon)
Store-bought guacamole or salsa
Serving suggestions: assorted vegetable crudites, pita chips, tortilla chips and pretzels
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.
In a medium bowl, fold together the sour cream, Gorgonzola, cucumbers, dill, lemon zest and salt. Refrigerate until ready to use.
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.