The 3 Best Easy Summer Dips

INGREDIENTS

Sun Dried Tomato Tapenade

• 12 ounces oil-packed sun-dried tomatoes - drained
• 1/2 (120g) cup extra virgin olive oil - plus more as needed
• 1 cup (120g) grated Parmigiano Reggiano
• 1/2 packed cup basil leaves

Cannellini Bean Dip

• 1 15-ounce can cannellini beans - drained well
• 2 tablespoons (28g)  lemon juice
• 1 clove garlic
• 1 tablespoon fresh rosemary leaves
• 1/4 teaspoon cracked black pepper - plus more to taste
• 1 teaspoon kosher salt (4g) salt - plus more to taste
• 5 tablespoons (70g) extra virgin olive oil - plus more for serving

Artichoke Pesto

• 1 24-ounce jar marinated artichoke hearts - drained
• 3/4 cup (180g) extra virgin olive oil - plus more if needed
• 1 cup (130g) walnuts
• 1 packed cup flat-leaf Italian parsley 
• 1/2 teaspoon crushed red pepper flakes - plus more to taste
• 2 lemons - zested and juiced
• 2 cloves garlic
• 1 cup (120g) grated Parmigiano Reggiano 
• salt and pepper - to taste