Dip Bar Food

DIP BAR

Dip Bar image

Provided by Giada De Laurentiis

Time 20m

Yield 8 servings

Number Of Ingredients 16

Ingredients

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

Steps:

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.

20 EASY DIP RECIPES: TACO DIP & MORE!

20 Easy Dip Recipes: Taco Dip & More! image

This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy mix with tortilla chips.

Provided by Sonja Overhiser

Categories Dip

Time 10m

Yield 10

Number Of Ingredients 11

Ingredients

8 ounces cream cheese, softened*
1 cup Greek yogurt (or sour cream)
3/4 cup salsa
2 teaspoons each cumin and chili powder
3/4 teaspoon kosher salt
1/2 teaspoon each garlic powder, onion powder, and black pepper
1 cup Mexican blend cheese
1 cup chopped iceberg lettuce
1 tomato, chopped
1/4 cup sliced black olives
Optional toppings: minced red onion, chopped cilantro, pickled jalapeños

Steps:

In a large bowl, whisk the softened cream cheese, Greek yogurt, salsa and spices until it's fully smooth. The mixture will start out chunky, but keep whisking until the cream cheese is fully smooth. (It takes a few minutes, so be patient!)
Place the cheese mixture in the bottom of a circular glass pie plate or other circular dish. Smooth into an even layer.
Top with the cheese, chopped lettuce, chopped tomato, black olives, and other optional toppings. Serve immediately with tortilla chips, or refrigerate until serving. (Leftovers last up to 3 days refrigerated.)

Nutrition Facts : Calories 157 calories, Sugar 2.8 g, Sodium 256.3 mg, Fat 12.9 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 4 g, Fiber 0.5 g, Protein 6.9 g, Cholesterol 37.3 mg

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