Four Light & Lively Dips

Romesco Dip

Makes about 2 cups, serves 8 to 10

4 tablespoons extra-virgin olive oil

1 tablespoon roughly chopped garlic

1 cup garlic croutons

1 (16-ounce) jar roasted red peppers, drained

1 cup roasted almonds or hazelnuts, peeled or whole

2 teaspoons Spanish pimentón (sweet smoked paprika), or paprika

1 teaspoon hot red pepper sauce (optional)

2 tablespoons red wine vinegar

Salt to taste

Combine 2 tablespoons of the olive oil with the garlic in a small pan and cook together until the garlic is fragrant but not browned, about 1 minute. Cool, then combine the garlic mixture with the remaining ingredients and chop finely in a food processor. (If using salted nuts, rinse lightly and drain, and do not add more salt.) Season to taste with salt and serve with endive spears.

Carrot-Orange Dip

Makes about 2 cups, serves 8 to 10

1 pound carrots, peeled and sliced

3/4 cup frozen orange juice concentrate, defrosted

3 tablespoons extra-virgin olive oil

2 tablespoons peeled and chopped fresh ginger

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Salt and freshly ground black pepper

Combine the carrots, orange juice concentrate, olive oil, and ginger in a medium pot and bring to the boil. Reduce heat to low and simmer 20 minutes, stirring occasionally, or until the carrots are very soft. Cool to room temperature. Combine carrot mixture with remaining ingredients and chop finely in a food processor. Season to taste with salt and pepper and serve with endive spears.

Cucumber-Yogurt Dip

Makes about 2 cups, serves 8 to 10

1 medium cucumber, preferably seedless, peeled and grated

1/4 teaspoon salt

1 cup plain Greek yogurt

1/2 bunch scallions, thinly sliced then chopped

1 clove garlic, minced (optional)

2 tablespoons chopped fresh dill, or 2 teaspoons dried dill

Freshly ground black pepper to taste

Mix cucumbers with salt and marinate 15 minutes at room temperature, or until liquid comes out of cucumbers. Drain cucumbers, gently pressing out excess liquid. Combine with remaining ingredients and serve with endive spears.

Raspberry-Yogurt Dip

Makes about 2 cups, serves 8 to 10

1 cup walnuts

1 cup frozen raspberries, defrosted and drained

1 cup plain Greek yogurt

1 tablespoon fresh lime juice

1 teaspoon finely grated lime zest (green part only)

2 tablespoons honey

2 tablespoons confectioners’ sugar

Place walnuts in the bowl of a food processor and process until finely ground. In a large bowl, fold together the ground walnuts with the remaining ingredients. Serve with endive spears.