The 3 Best Easy Summer Dips
The 3 Best Easy Summer Dips
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Here we have three essential Spring and Summer dips. They involve no cooking. Just throw together and get to eating.

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

 

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