Dip

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.

Dunk cucumbers in this radish yogurt for a satisfying snack or starter. Or spoon some on a plate, throw a fried egg on top, and call it breakfast.

This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.

If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

When done right, a crudité platter can be so much more than sad, limp carrots and celery sticks. This is how it's done.

You could be making better hummus.

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Spread the news: This Middle Eastern dip is our creamy, dreamy dish of the year.

Serve with celery sticks for dipping, use in place of mayo on tomato sandwiches, or dress salads with it (duh!).

A Mexican corn-inspired dip and an insane bacon-and-egg sandwich are among the restaurant recipes our readers want to cook at home this month.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.

There's a method to making baba ghanoush. And it applies to way more than eggplant.

You could eat your berries with whipped cream and sugar, or you could try these creamy-crunchy riffs instead.

Be patient: The goal is to char the eggplants beyond recognition.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.

Dip strawberries into the creamy thing first, then the crunchy one.

Dip strawberries into the creamy thing first, then the crunchy one.