dips

Tapenade is a staple in my house, since it does double duty served with a cheese plate or used as a spread on your favorite panini. I must admit, however, I always end up making it with black olives, so I was thrilled when I found a recipe specifically for a tasty green olive spread. Because the olive's flavor takes center stage in this milk-based dip, I recommend using your favorite green olives; I chose castelvetranos since they impart an amazingly buttery flavor and bright green color, and they aren't incredibly briny.

The result was a salty and creamy dip that was perfect served on crunchy crostini, and would also be ideal in pasta or even as a dressing for salad. Move over, olive tapenade; it's all about going green! Keep reading for this simple recipe.

One of the easiest appetizers ever, which I've made countless times, is baked goat cheese. Normally I smother it in marinara sauce and serve it with toasted baguette, but recently I came across a recipe that turns the baked goat cheese into a Tex-Mex-style dip. The marinara is replaced with roasted tomato salsa and tortilla chips stand in for the crostini.

The resulting dip is so good I couldn't help but wonder, "why didn't I think of this?!" If you've got time, make your own salsa, but when you need an app fast, simply pour your favorite store-bought salsa over the goat cheese and pop it in the oven. For a festive Fourth of July spin, serve the red and white dip, hot from the oven, with blue corn tortilla chips. Here's the scrumptious recipe!

The dish that I've probably made the most in my life is guacamole. When I started cooking, it's the first thing I mastered; I still remember learning how to make it from my dad. It's a dip that I never get tired of because there are tons of different variations and it's just so good! My latest favorite involves a whole head of roasted garlic. It's amazing how creamy and rich this guac is. The roasted garlic gives it a smooth texture and depth of flavor. The ingredient list doesn't call for tomatoes, but if you prefer guacamole with tomatoes, add them. Really, feel free to adapt the recipe to your liking! Check it out after the break.

Whenever I pick up hummus from the grocery store, I buy the spicy red pepper varietal rather than the regular kind. But while I've made the regular many times, I've never made red pepper hummus at home. Until recently! With the help of a food processor, it's super easy to assemble. You simply blitz everything and then season to taste.

In this version, there are three kinds of peppers: roasted red peppers, which provide sweetness and color, jalapeño peppers, which add fiery spice, and for a rich smokiness, chipotle peppers in adobo. Don't be afraid to use my recipe as a guide and adjust the heat to your liking. Do serve with homemade pita chips! Get the quick and crowd-pleasing recipe here.