1 TbspgarlicTuscan white bean dip; chopped (about 3 cloves)
2 TbsponionsTuscan white bean dip; chopped
1 cuplow-sodium cannellini beansTuscan white bean dip; rinsed
1/4 cuplow-sodium chicken brothTuscan white bean dip
1 Tbspfresh parsleyTuscan white bean dip; rinsed, dried, and chopped (or 1 tsp dried)
1 tspfresh oreganoTuscan white bean dip; rinsed, dried, and chopped (or ¼ tsp dried)
5 cupassorted raw vegetablesVegetables; rinsed and cut into bite-sized pieces as needed—such as baby carrots, celery sticks, broccoli florets, cauliflower florets, or cherry tomatoes
Prepare any or all three dips separately. Stir the blue cheese, sour cream and mayonnaise together for the blue cheese dip. Stir the honey mustard dip ingredients together in a second bowl. For the white bean dip, combine its ingredients in a third bowl and blend or mash until smooth using a mixer, potato masher or large spoon. Keep prepared dips refrigerated until serving.
2
Arrange vegetables on a platter, and serve with choice of dip.
Keep cooking
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