Dip It! by Rick Rodgers

Squeeze the cooled garlic from the skins into the bowl. Using a handheld electric mixer or a whisk, beat in the lemon juice. Gradually beat in the oil, then beat in enough of the reserved potato liquid to make a smooth dip. Season with salt and pepper. Cover tightly and refrigerate until chilled, at least 2 hours, or up to 2 days.
    3. Transfer the skordalia to a serving bowl, and serve at room temperature.
CLASSIC SKORDALIA Substitute 4 garlic cloves, crushed through a press, for the roast garlic.
    Sun-Dried Tomato Olivada
    makes about 2½ cups
    MAKE-AHEAD : The olivada can be prepared up to 2 days ahead.
    S un-dried tomatoes are one of those ingredients that make a cook wonder what one did without them in the old days (say, twenty years ago). They add a wallop of flavor to whatever they’re in, and this spread is no exception. Adjust its thickness with a bit of extra oil or even water. Take care when seasoning, as some sun-dried tomatoes are quite salty.
what to spread
Baguette slices •
Crostini (page 180) •
Breadsticks, store-bought
or homemade
(page 184) • Flatbread
crisps • Cherry
tomatoes • Tiny
new potatoes, cooked
(see page 87) • Red
bell pepper strips •
Zucchini rounds
½ cup pitted and chopped black Mediterranean olives, such as Kalamata
½ cup drained and coarsely chopped oil-packed sun-dried tomatoes
1 large red bell pepper, roasted (see page 12), peeled, seeded, and cut into ¼-inch dice
2 tablespoons nonpareil capers, drained and rinsed
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano (or additional basil)
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 garlic clove, crushed through a press
¼ teaspoon crushed hot red pepper
Salt to taste
    1. Combine the olives, sun-dried tomatoes, roasted pepper, capers, basil, oregano, vinegar, oil, garlic, and hot pepper in a food processor and pulse until finely chopped but not pureed. Season with salt. Transfer to a medium bowl, cover, and refrigerate until chilled, at least 1 hour, or up to 3 days.
    2. Transfer to a serving bowl. Serve chilled or at room temperature, with a small knife for spreading.
    Tahini-Carrot Dip
    makes 2 cups
    MAKE-AHEAD : The dip can be prepared up to 2 days ahead.
    V egetable juice makes an interesting cooking ingredient. Bottled carrot juice, available at natural food stores, is perfect in this tahini dip, but do experiment with other freshly extracted juices from your local juice stand.
what to dip
Pita bread wedges •
Broccoli and
cauliflower florets,
prepared for dipping
(see page 85) • Carrot
sticks • Celery sticks •
Cherry tomatoes •
Cucumber slices •
Zucchini slices
1 cup tahini
¾ cup carrot juice, or as needed
¼ cup fresh lemon juice
1½ teaspoons chopped fresh rosemary
2 garlic cloves, crushed through a press
Salt and hot red pepper sauce, to taste
Chopped fresh parsley for garnish
    1. Combine the tahini, carrot juice, lemon juice, rosemary, and garlic in a blender. Blend until smooth, occasionally stopping the blender to scrape down the sides. Season with the salt and hot pepper sauce. Transfer to a serving bowl. Cover and refrigerate until chilled, at least 1 hour, orup to 2 days. If the chilled dip is too thick, thin with additional carrot juice.
    2. Sprinkle with parsley and serve chilled or at room temperature.
    Tomato Romesco
    makes about 1¼ cups
    MAKE-AHEAD : The dip can be prepared up to 2 days ahead.
    T he Spanish use this deep pink sauce for shellfish, but there’s no reason it shouldn’t be used as a dip. If you wish, puree a roasted red pepper (see page 12) with the rest of the ingredients and use a bit more olive oil to thin the dip.
what to dip
Potato chips, store-bought
or homemade
(pages 171 or 174) •
Baguette slices • Pita
bread wedges • Pita
Toasts (page 179) •
Flatbread crisps •
Carrot sticks • Celery
sticks • Cherry
tomatoes • Cucumber
slices • Zucchini slices
cup sliced natural almonds
½ cup plus 2 tablespoons extra-virgin