Dip

This recipe originally accompanied Grill-Roasted Brined Turkey with Anaheim Chile Salsa Verde . This beautiful, mild-flavored green salsa may be served heated or at room temperature. For the brightest green color possible, add the cilantro just before serving.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This easy-to-make dip is also great as a topping for burritos and enchiladas. Can be prepared in 45 minutes or less, but requires additional unattended time.

You can prepare this brightly colored dip up to two days ahead.

Use a cast-iron skillet or other heavy skillet to make this recipe. Serve the bubbling cheese right from the pan, and partner the whole meal with icy Margaritas.

Literally translated as "hot bath," this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet. Although cardoons (an edible thistle related to the artichoke but resembling celery) are traditional, celery makes a fine substitute and any combination of vegetables will do. In Italy, the routine goes like this: Vegetable pieces are dipped into the sauce (a fondue-style fork will help) and then eaten, with a slice of bread held underneath to catch the drippings. Once the bread is soaked with sauce, it's eaten, too. Then everyone starts over. It's fun for a party appetizer no matter where you live.

Can be prepared in 45 minutes or less.

(Chick-Pea Dip with Parsley and Pine Nuts)

The star of this dish is skordalia, a garlicky dip that is the Greek version of aioli.

Serve this appealing hors d'oeurve with cut-up fresh vegetables and breadsticks.

"While vacationing in Vero Beach, Florida, I had a magnificent meal at Tangos," writes Peter Colley of Silver Creek, Colorado. "The food presentation was superb, and the outdoor patio made for a very romantic dining experience. I would like to have the recipe for the divine baked crab, Brie, and artichoke dip."

The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor.

Whether spread on sandwiches or served alongside roasts, this classic Provençal condiment of pummeled olives is always handy and delicious. However, it's during cocktail hour, when served simply with croutons, that people seem to love it best. A food processor replaces the traditional mortar and pestle for faster results. Refrigerate for up to a week.

In manor-house cooking, meat, poultry, and fish were preserved by being "potted" — minced and combined with seasonings, then packed in a container and covered with a layer of fat or butter. The fat was removed before serving, and the contents of the container spread on toasts or crackers.

A sure-fire way to get the kids to eat their vegetables—and chips, of course.

"Last summer we spent a long weekend in Traverse City, Michigan, at the cherry festival," write Jane and Joseph Runza of Kalamazoo, Michigan. "While exploring the surrounding area, we discovered Café Bliss in nearby Suttons Bay. The restaurant’s artichoke dip would make a great appetizer to serve at a party." The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

Can be prepared in 45 minutes or less.