Recipe: 5 Dips for Artichokes (or other vegetables)

5 DIPS FOR ARTICHOKES (OR OTHER VEGETABLES)

CREAMY THAI DIP
Makes about 3/4 cup

1/4 cup creamy peanut butter
1/4 cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon ground ginger

Combine all ingredients; mix well.

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HONEY MUSTARD DIP
Makes about 1/2 cup

1/4 cup prepared mustard
2 tablespoons cider vinegar
2 tablespoons honey

Combine all ingredients; mix well.

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SHIP AHOY DIP (CLAM DIP)
Makes about 3/4 cup

1 (6 1/2 ounce) can minced clams
2 tablespoons reserved clam juice
1 (3 ounce) package cream cheese, softened
1 teaspoon lemon juice
1/4 teaspoon garlic salt

Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice. Refrigerate until ready to serve.

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GARLIC DIP
Makes 1 cup

1 cup lowfat yogurt
1 tablespoon each chopped fresh parsley and chives
2 teaspoons chili sauce
1/2 to 3/4 teaspoon garlic salt
1/8 teaspoon pepper

Combine all ingredients; blend well. Refrigerate until serving.

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FRESH GAZPACHO DIP
Makes 1 cup

1/2 pound tomatoes, seeded and chopped
1 1/2 tablespoons tomato paste
2 teaspoons red wine vinegar
2 teaspoon lime juice
1 1/2 teaspoons olive oil
2 teaspoon minced shallots
1/4 cup minced green pepper
1/4 cup peeled and chopped cucumber
2 teaspoons chopped fresh dill
1/4 teaspoon freshly ground black pepper
3 to 6 drops red pepper sauce

In blender or food processor, place tomatoes, tomato paste, vinegar, lime juice and oil. Cover and process until blended. Transfer mixture to a bowl; stir in remaining ingredients. Cover and refrigerate until chilled.

Source: California Artichoke Advisory Board