Dip

Don't have a charcoal grill? You can use gas or even an oven to make this summer staple.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs.

This creamy dip requires almost no effort to blend together.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

It's not just raw vegetables anymore.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

The pro-chef move you can totally do at home.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

The world is your creamy, dreamy hummus bowl—try these 20 recipes and see.

Prepare your pita chips.

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.

How to get it nice and smooth—and you might never buy it again.

A little bit of coconut oil make this curried hummus a complete dream.

Creamy avocado hummus, where have you been all our lives?

This bright pink and super creamy hummus is a party showstopper.

Harissa + hummus = heaven.

"I don’t remember when I started making it, it's just like breathing to me."

There’s no shortcut when it comes to caramelizing the onions—be patient.

Adding water is key to a smooth and spoonable consistency.