Three Super Summer Dips That Are So Quick and Easy to Make
You'll be fixing these three or four-ingredient vegetarian dips on repeat all summer long—they're that good.
These dip-and-crudités pairings are guaranteed to get plenty of play this summer. They've got all the right moves, from healthy, seasonal ingredients to buzzer-beating prep times and super-fresh flavors. Our lineup, from the top: spicy harissa and savory tahini swirled into yogurt and served with sweet carrots; cool, creamy avocado flecked with chives, delicious with crisp, peppery radishes; and bright, lemony ricotta mixed with sharp Pecorino Romano, a dream when teamed with blanched Broccolini. Each recipe makes about one cup. Take a bite, and your taste buds will be eager for the instant replay.
Whisk together 1/2 cup plain Greek yogurt, 1/4 cup tahini, one tablespoon harissa, two teaspoons fresh lime juice, and one to two tablespoons water; season with kosher salt. Swirl in more harissa, drizzle with olive oil, and serve with carrots.
Mash one large or two small peeled, pitted avocados. Stir in 1/4 cup finely chopped fresh chives and two teaspoons distilled white vinegar. Season with kosher salt and freshly ground pepper. Top with more chives, and serve with thinly sliced radish "chips."
Combine one cup finely grated Pecorino Romano, 2/3 cup ricotta, two tablespoons olive oil, and two tablespoons fresh lemon juice; stir to combine. Season with kosher salt and freshly ground pepper. Top with a drizzle of olive oil and more pepper; serve with blanched broccolini.
Food styling by Greg Lofts, Prop styling by Suzie Myers.