Summer vegetable dips

Summer vegetable dip recipes

Artichoke Chickpea Dip

Makes 2 cups Ingredients: 1 cup marinated artichoke hearts 3/4 cup canned chickpeas, rinsed, drained 1/4 cup walnuts 1/2 cup light mayonnaise made with olive oil Zest of half a lemon, finely chopped Salt and freshly ground black pepper to taste Directions: Place all ingredients in a food processor and puree. Transfer to a serving bowl to serve immediately or refrigerate for up to 4 days.

Chipotle Cream Cheese Dip

Makes about 1-1/2 cups Jicama sticks, strips of bell pepper and cucumber rounds as well as tortilla and corn chips have a natural affinity for this zippy dip. Ingredients: 1 (8-ounce) block cream cheese, softened at room temperature 1/4 cup honey-flavored Greek yogurt 1 tablespoon chipotle chilies in adobo sauce, finely chopped 2 tablespoons minced cilantro 1 tablespoon orange zest, minced Juice of half an orange Directions: Place all ingredients in food processor and pulse until well-combined. Transfer to a serving bowl to serve immediately or refrigerate for up to 4 days.

Sun-Dried Tomato Yogurt Dip

Makes about 2 cups Try this dynamite dip with crisp fresh-cut crudites or use it as a superb spread for burgers, sandwiches and even fries. Ingredients: 3/4 cup sun-dried tomatoes packed in olive oil 1 cup plain Greek yogurt 1/4 cup finely chopped fresh basil 2 tablespoons finely chopped red onion Salt and freshly ground black pepper to taste Directions: Place all ingredients in a food processor and pulse until well combined. Transfer to a serving bowl to serve immediately or refrigerate for up to 4 days.

Fresh Herb Sour Cream Dip

Makes about 2 cups Harvest your herb garden for this creamy spread. Serve it with veggies and chips or use it in place of plain mayo and sour cream for sandwiches, burgers, tacos and more. Ingredients: 3/4 cup sour cream 3/4 cup light mayonnaise made with olive oil 2 hard cooked eggs, chopped 1 green onion, finely chopped (white and green parts) 1 tablespoon finely chopped fresh parsley 2 teaspoons finely chopped fresh tarragon 1 teaspoon fresh thyme leaves 1 teaspoon finely chopped fresh oregano 1/4 teaspoon salt or more to taste Directions: Place ingredients in a food processor and pulse to combine. Transfer to an airtight container and refrigerate overnight or up to 3 days before serving.