One 15-ounce can white beans, drained and rinsed
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 1/2 tablespoons lemon juice (1/2 large lemon)
1/4 teaspoon anchovy paste
1/4 teaspoon salt
1 cup sour cream
1/2 cup aged Gorgonzola cheese
1/2 English cucumber, diced (about 1 cup)
2 tablespoons chopped fresh dill
1 teaspoon lemon zest (1 small lemon)
1/4 teaspoon salt
Store-bought guacamole or salsa
Serving suggestions: assorted vegetable crudites, pita chips, tortilla chips and pretzels
For the green goddess white bean dip: 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.
For the Gorgonzola-cucumber dip: 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.
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