Recipe: 5 Dips for Cut Watermelon

5 DIPS FOR CUT WATERMELON

QUICK TRICK:
With a cookie cutter, cut a decorative shape from a watermelon slice; insert a cutout from a contrasting melon. Serve with dips below.

SPICY HONEY-LIME DIP:
In a bowl, mix 1/3 cup honey, 2 tablespoons lime juice, and 2 teaspoons each minced fresh ginger and fresh jalapeno chili. Makes about 1/2 cup.

PESTO DIP:
In a blender or food processor, combine 2 cups lightly packed rinsed fresh basil leaves and 2 tablespoons seasoned rice vinegar. Whirl until smooth. Makes about 1/3 cup.

BLACK AND TAN DIP:
In a bowl, mix 1/4 cup firmly packed brown sugar, 2 teaspoons fresh-ground black pepper, 3/4 teaspoon ground cumin, and 1/4 teaspoon salt. Makes 1/4 cup.

COCO-MINT DIP:
In a blender or food processor, whirl 1/4 cup lightly packed rinsed fresh mint leaves, 1 cup canned coconut milk, and 1 tablespoon lime juice until smooth. Makes about 1 cup.

CHILI SALT DIP:
Stem and seed 1 dried chipotle chili. With a mortar and pestle or in a blender, finely crush chili. In a bowl, mix 1 teaspoon crushed chipotle with 1 tablespoon salt. Makes 4 teaspoons.

Source: Sunset Magazine