Dip

Preparing for the Super Bowl? Think bread bowl. This spinach dip is housed in a hollowed-out loaf of bread. Choose pumpernickel or sourdough and have other items for dipping on hand—those bread bites go fast!

This recipe was inspired by the delicious lemon-oregano jam Mario Batali serves at Babbo, in New York City. Try a dollop of our version on poached or grilled fish or chicken, or use it as a dip for steamed asparagus or artichokes.

Davina uses this olive paste as a pizza topping, as a flavor pickup for purchased pasta sauces and as a spread for baguette slices.

Active time: 20 min Start to finish: 20 min

This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.

Keep the fried shallots, dip, chips, and raw vegetables separately; just before digging in, top the dip with shallots.

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.