Greenbrier Avocado Basil Dip Recipes

AVOCADO AND WHITE BEAN DIP

Steps:

• To a food processor, add the cannellini beans, avocados, lemon juice and salt. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed. Add the basil and pulse to incorporate. Serve alongside cut vegetables and toasted bread.

BASIL AVOCADO DIP

Steps:

• Place all ingredients in bowl of a food processor. Process until smooth, about 1 to 1 1/2 minutes, scraping down sides of bowl as necessary. Taste for seasoning.

CREAMY VEGGIE DIP

Steps:

• Combine the arugula, celery, carrot, scallions, garlic and tarragon in a food processor and pulse until very finely chopped.
• Add the sour cream, mayonnaise and cream cheese and pulse to combine. Add the crushed chips and pulse a few more times until smooth. Season with salt and pepper. Transfer to a bowl and chill 30 minutes or up to 8 hours. Serve with vegetables.

GREENBRIER AVOCADO BASIL DIP

Steps:

• In a food processor or blender, puree egg yolk, capers, garlic, mustard, anchovy paste, lemon juice, Worcestershire sauce, honey, sour cream, Tabasco sauce, and soy sauce. With processor/blender running slowly, add canola oil slowly to emulsify mixture to mayonnaise-like texture. (If the emulsion is too thick, add a teaspoon or two of water.) Add spinach, basil and avocado to the mixture and puree for a minute or until mixture is a solid green color. Season with salt and pepper to taste. Place avocado basil dip in serving bowl, cover and refrigerate until needed.

AVOCADO-BASIL DRESSING

Steps:

• Put all ingredients in a mini food processor or blender and purée until smooth; add a few drops of water if you like a thinner dressing.