Here's an easy way for fava bean fans to enjoy the ingredient during its short peak season, March to May. At other times, shelled edamame are a worthy stand-in. Radishes make good, crunchy dippers for either version.
This classic spinach and artichoke dip from Kors d'Oeuvres founder Korey Provencher can be made in advance and stored for up to two weeks for an easy holiday appetizer.
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This dip, sure to fight off the vampires, can be served with an assortment of crudites or crackers. For a spookier presentation, hollow out a head of dark-green Savoy cabbage, and fill with the dip. (Slice a portion off the bottom of the cabbage so it won't wobble on the table.)