Veggie Dips
Try these tangy accompaniments as dips or spreads.
Pesto-Cheese Fondue Fondue is back. Here's a contemporary version flavored with pesto and three favorite cheeses. It pairs beautifully with white wines.
Tartar Sauce Make a sauce to accompany the cooked fish of your choice, using six simple ingredients.
Roasted Sweet Onion and Garlic Spread Serve this sweet and mild onion spread on toast points alongside a salad, or use it as a spread on sandwiches.
Skordalia Here's a dip from Greece that can be prepared with day-old bread, beans, or, as in this version, mashed potatoes. Whatever the variation, it always includes plenty of garlic!
Baba Ghanoush This classic eggplant, lemon juice, and tahini dip from the Middle East is always served with wedges of pita bread.
Arugula Pesto Dip Arugula is a wonderful peppery alternate for basil in pesto. Thoroughly dry the leaves before pureeing the mixture in the blender.
Fresh Onion Dip Go wild with dippers: We started with chips: potato, sweet potato, beet, and corn; piled on lavosh and home-baked tortilla chips; then added vegetables, such as wax beans, daikon, and carrots.
Herb Cheese Spread Dress fresh veggies to the nines with a simple and sophisticated spread that's flavor-enhanced with ready-made pesto and tangy goat cheese.
Party-Time Curry Dip Fresh vegetables and breadsticks make great dippers for this appetizer. You can prepare the dip a few days before serving.
Buttermilk and Swiss Fondue Buttermilk lends a pleasing tanginess to the Swiss cheese flavor in this quick-to-fix fondue.
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