- prep time20 min
- total time 20 min
- serves 8
A duo of delicious dips for any occasion.
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 (1/2 large lemon)
¼ tsp anchovy paste
¼ tsp saltGorgonzola-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
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.Gorgonzola-Cucumber Dip
1. In a medium bowl, fold together the sour cream, Gorgonzola, cucumbers, dill, lemon zest and salt. Refrigerate until ready to use.
2. 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.