3 Summery Dips: Sundried Tomato, Basil & Hummus

serve with assorted crackers, pita chips and veggies

SUNDRIED TOMATO DIP
This recipe is Ina Garten's.

Ingredients
1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
10 dashes hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Directions
Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

COTTAGE CHEESE BASIL DIP
This recipe is my friend Megan's.

Ingredients
1 large tub non-fat cottage cheese (salted)
4 oz. pkg fresh basil
1 bag of fresh spinach
1 garlic clove
1 to 1 1/2 cups of freshly grated Parmesan or Romano cheese
salt, pepper, and lemon juice to taste

Directions
Blend all ingredients together. Adjust flavor to preference using salt, pepper and lemon juice. Refrigerate after blending to allow flavors to meld together.

Versatile Options
* serve cold as a dip with crackers/veggies
* toss with pasta, chicken and broccoli
* spread on as a pesto substitute on pizza or sandwiches
* stuff inside chicken breasts

HUMMUS

Ingredients
3 garlic cloves, minced
2 cups of canned chickpeas, drain and reserve liquid
1 teaspoon kosher salt
1/3 cup tahini/sesame paste
*6 Tablespoons lemon juice
5 Tablespoons water or liquid reserved from canned chickpeas

1 Tablespoon olive oil

Directions
Process all ingredients together in a food processor. Process until mixture is smooth. Serve chilled or at room temperature with chips, veggies, or on a sandwich.

*this recipe makes a lemony hummus-which I love. But if you want less of a lemon flavor, use less lemon juice and more water.