rosso pesto dip

It seems my posting of summer dips has evolved into a series.  Here's another goody that's delicious and super-fast to toss together.  Mash together 6 ounces of crumbled Feta, 1 cup of Greek yogurt or sour cream, and 1/2 cup of rosso (red) pesto (if you can't find it, chopped oil-packed sun-dried tomatoes will do the trick). Season with salt and freshly ground pepper.  Serve with pretzel or pita chips or veggies.  (I leave out the salt, if I'm serving it with the pretzel chips.)  This stuff is amazing.

dippity two

Like I mentioned earlier, I am all about dips in the summer months.  Here is another delicious one. It's a new twist on the standard sour cream chip dip.  The bite of the cheese, combined with lemon and pepper, give it a fresh zing.  The only trouble is, you're gonna want to eat too much of this stuff.

Lemon, Pepper, and Pecorino Dip

Mix together 1 cup sour cream, 1 cup grated pecorino, the finely grated zest of one lemon.  Salt to taste and lots of fresly grated pepper. Serve with ridged potato chips, or if you're trying to be extra good, like me, it's wonderful with veggies.

roasted eggplant dip

Another thing I like about summer, even though it is my least favorite season, is dips.  I rarely make them in the fall and winter months, so they are a welcome treat by the time summer rolls around. Here's a new one I made last weekend.  It's so incredibly healthy, it might not even truly qualify as a dip. It's my new favorite.  Try it.  It will be yours, too.

Roast two halved eggplants, cut-side down, at 400 degrees until very soft, about 30-40 minutes. Let cool. Scoop out the flesh and roughly chop. Mix in 1/2 finely chopped red onion, 1/2 cup chopped fresh basil, 2 tablespoons olive oil, 1 teaspoon red wine vinegar, salt and freshly ground pepper to taste.  Serve with vegetable chips. Can be made up to one day in advance.  Bring to room temperature before serving.