Easy, snackable and crowd-pleasing, dips are perfect for summer entertaining. They work just as well if you’re noshing on hummus solo in your kitchen after a run or you’re bringing a pretty platter of crudités to the neighborhood potluck.
For these recipes, adapted from my new cookbook Eating Purely, all you need is a good food processor. Dips tend to have a bad name for being unhealthy and calorie-heavy, but that doesn’t have to be the case. I whip up mine with fresh, organic produce and make healthy switches whenever possible. I sub coconut milk for heavy cream; Greek yogurt for sour cream; and olive oil or ghee for butter. Dips are also the perfect vehicle for nutritious bites. I like to switch it up depending on the dip, but I usually go for vegetables , grilled pita bread, homemade beet chips or an assortment of gluten-free crackers.
All recipes are from Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life by Elizabeth Stein, founder of Purely Elizabeth. Available on Amazon and Anthropologie online.