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Photo Credit: Elizabeth Newman

Dip Bar


Dip Bar

Prep Time

15 minutes




Giada De Laurentiis

Image of Dip Bar


    Green Goddess White Bean Dip:

  • 1 15 ounce can of white beans, drained and rinsed
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons chopped tarragon leaves
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped chives
  • 1/4 teaspoon anchovy paste
  • 1 1/2 tablespoons lemon juice (from half a large lemon)
  • 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 dill
  • 1 teaspoon lemon zest (from 1 small lemon)
  • 1/4 teaspoon salt
  • Store bought guacamole and/or salsa
  • Assorted vegetables (pita chips, tortilla chips and pretzles for dipping)


  1. As seen on: Giada Entertains, Episode 4. Super-Sized Superbowl Party.
  2. In the bowl of a food processor puree the white beans, olive oil, tarragon, basil, chives, anchovy paste, lemon juice and salt together until smooth, scraping down the sides with a rubber spatula as needed. Refrigerate until ready to use.
  3. In a medium bowl fold together the sour cream, gorgonzola, cucumber, dill, lemon zest and salt. Refrigerate until ready to use.
  4. To serve place all of the dips in separate bowls and surround them with crudité, assorted chips and pretzels.
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