Italian Flag Dipping Sauce Trio Recipe
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
3 Cups
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, chopped
  • 2 small zucchini, chopped
  • ¼ teaspoon salt
  • ½ cup cannellini beans
  • 2 tablespoons lightly packed parsley
  • 2 teaspoons water
  • 1 ripe Hass avocado
  • ½ of a 12-ounce jar of roasted red peppers, drained well
  • 1 clove garlic
  • ½ tablespoon extra virgin olive oil
  • About 5 medium basil leaves
  • ½ teaspoon ground sweet paprika
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • 1 cup plain Greek yogurt, any percent fat
  • 1 clove garlic, pressed
  • ½ tablespoon extra virgin olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 2 pinches salt
Directions
  1. To make the green sauce, first heat the oil on medium in a skillet.
  2. Add the garlic and saute for 1-2 minutes.
  3. Add the zucchini and salt and saute, stirring often, for 7-9 minutes until the zucchini is tender and starting to brown. Remove the zucchini from the pan and set it aside to cool, about 15-20 minutes.
  4. Meanwhile, start making the red sauce by removing the skin and seed from the avocado. Scoop out the flesh with a spoon and place it in a bowl or blender.
  5. Place the roasted peppers, garlic, olive oil, basil, paprika, salt, and pepper in the bowl or blender.
  6. Blend until smooth (with a blender or an immersion blender). Set aside or refrigerate until ready to use.
  7. To make the white sauce, place the yogurt, garlic, olive oil, lemon juice, lemon zest, and salt in a dish and stir with a spoon until evenly mixed. Set aside or refrigerate until ready to use.
  8. To finish the green sauce, when the zucchini is cool, place it in a bowl (or blender) with the cannellini beans, parsley, and water.
  9. Blend until smooth with an immersion blender. Set aside or refrigerate until ready to use.
  10. Serve the trio of dipping sauces cool or at room temperature with your choice of crudités, chips, crackers, or mozzarella sticks.