Dip Bar

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 8 servings
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Green Goddess White Bean Dip:

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 

Gorgonzola-Cucumber Dip:

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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