Beginning at about age 4, my daughter, Lauren, became the guacamole maker in our house. She basically followed my recipe but added a few of her own touches. In fact, when my friend Steve Steinberg turned 50, his wife, Nancy, requested that Lauren make the guacamole for his surprise party; she went through a whole case of avocados. It isn’t surprising that she no longer enjoys making it.
Be sure to buy avocados well ahead of when you want them; you can surely find them rip;e in the supermarket. To hasten the ripening process, place the avocado in a paper bag with an apple or a banana; it’s ready when you can push it in slightly. If it’s already ripe enough, simple refrigerate it; it won’t continue to ripen in the fridge.
This guacamole is also great in sandwiches and omelets and on burgers.

Makes about 1½ cups.

2 perfectly ripe Haas avocados, peeled, pitted, and coarsely chopped
½ small beefsteak tomato, coarsely chopped
2 scallions (white and green parts), chopped
¼ to ⅓ cup chopped fresh cilantro leaves, to your taste
Pinch of cayenne pepper
¼ teaspoon kosher salt
⅛ teaspoon red pepper flakes
1 tablespoon fresh lime juice
¼ to ½ fresh jalapeño or canned chipotle chile in adobo sauce (optional), finely minced
5 springs fresh cilantro for garnish
2 very thin slices lime for garnish

1. Place everything except the cilantro sprigs and lime slices in a mediums size mixing bowl and toss gently to mix. Do not overmix; it should be somewhat chunky.

2. Transfer to a serving bowl and serve immediately, garnished with the cilantro sprigs ad lime slices, or place a few avocado pits in the guacamole (to prevent discoloration), cover, and refrigerate for up to 8 hours.

Serve with tortilla or pita chips, warmed pita triangles, or endive spears.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

When my friend Toni was pregnant with her first child, Wyatt, she used to go to a local diner and request a sandwich made with tsatziki, bacon, and tomato. It was unbelievably delicious and although it wasn’t on their menu, they always made it for her, albeit reluctantly. Later, when I wrote about it for the Boston Phoenix, a local newspaper, the owners added it to the menu, and I am told it’s now one of their most popular items. Of course, this tsatziki is great as the dip it was intended to be, though it also makes a tasty garnish for burgers, omelets, or steak sandwiches.

Makes about 2 ¼ cups.

2 cups Yogurt Cheese
1 large European cucumber, quartered lengthwise and thinly sliced
2 garlic cloves, minced
¼ cup finely chopped mint leaves, plus more for garnish
¼ to ½ teaspoon kosher salt, to your taste

1. Place all ingredients in a medium-size mixing bowl and combine well.

2. Transfer to a serving bowl and serve immediately, garnished with chopped mint, or cover and refrigerate for up to 2 days.

Variation: substitute goat cheese for the Yogurt Cheese.

Serve with warmed pita triangles or cherry tomatoes.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

Very pale pink with green flecks, this delicate, beautiful dip lasts about two seconds in my house. It’s great on any sandwich made with black bread, slathered on matzos and bagels, spooned into soups, or added to omelets.

4 ounces smoked salmon, shredded
2 scallions (green part only), chopped
¼ cup chopped fresh chives, plus more for garnish
1 8-oz. package cream cheese, at room temperature or 1 cup Yogurt Cheese
¼ cup milk
Juice and grated zest of 1 well-washed lime
Tabasco sauce to taste
2 tablespoons red salmon caviar for garnish

Make about 2 cups.

1. Place the salmon, scallions, and chives in a food processor fitted with a steel blade and pulse until chopped. Add the cream cheese, milk, and lime juice and zest and pulse until it comes together. Season with the Tabasco.

2. Transfer to a serving bowl and serve immediately, garnished with the caviar and chopped chives, or cover and refrigerate for up to 1 week.

Serve with celery sticks, baby carrots or carrot sticks, endive spears, or pita chips.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

Everyone seems to like dip made from onion soup mix and since that really isn’t my style, I decided to come up with a, shall we say, fresher version. Salty, creamy, sweet, this is my daughter Lauren’s idea of heaven.

1 tablespoon olive oil
1 tablespoon unsalted butter
1 large or 2 small red onions, thinly sliced and chopped
1 teaspoon chopped fresh rosemary leaves
½ cup sour cream or Yogurt Cheese
½ cup mayonnaise
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper (if Lauren isn’t eating it)
1 scallion (green part only), chopped, for garnish

Makes 1 to 1½ cups.

1. Place a medium-size skillet over low heat and, when it is hot, add the oil and butter. When the butter melts, add the onions and rosemary and cook, stirring occasionally, until the onions are deeply browned and caramelized, 35 to 40 minutes. Transfer to a small mixing bowl and let cool.

2. Add the sour cream, mayonnaise, salt, and pepper, and mix to combine.

3. Transfer to a small serving bowl. Serve immediately, garnished with the scallion, or cover and refrigerate for up to 2 days.

Lauren likes this best with pita chips but also enjoys it with crudités and tortilla chips. I like it with triangles of thinly sliced dark pumpernickel bread.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

Created in honor of actor George Arliss, who was appearing in a play called The Green Goddess, written by William Archer, green goddess dressing was introduced during the 1920s by the chef at San Francisco’s Palace Hotel (where Arliss was staying). Arliss was later nominated for an Academy Award for his performance in the film version but lost out to himself, for his role as Prime Minister Benjamin Disraeli.
Thick, creamy, herby, and decidedly old-fashioned, this dip was inspired by Boston chef Stan Frankenthaler’s green goddess salad dressing. Also try it on grilled, broiled, or steamed fish.

Makes about 1 cup.

1 garlic clove, sliced
2 to 3 oil-packed anchovy fillets, to your taste
1 tablespoon capers, drained
½ cup spinach leaves, washed well and patted dry
2 scallions (white and green parts)
¼ cup fresh Italian parsley leaves, plus more for garnish
2 springs fresh tarragon
¼ cup sour cream or Yogurt Cheese
¼ cup mayonnaise
¼ teaspoon freshly ground black pepper (optional)

1. Place the garlic, anchovies, capers, spinach, scallions, parsley, and tarragon in a blender or food processor fitted with a steel blade and process until smooth. Add the sour cream and blend again until smooth. Stir in the mayonnaise and pepper, if desired, and mix to combine.

2. Transfer to a serving bowl and serve immediately, garnished with parsley leaves, or cover and refrigerate for up to 1 week.

This is splendid with something slightly bitter like endive, but almost any vegetable works, especially lightly steamed asparagus spears or baby artichokes.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

Although I’m a huge, huge fan of guacamole, I still wanted an avocado dip that was lighter and, well, just different. This one is creamy and mild, unless, of course, you choose to add some cayenne, chipotle, or hot sauce. This also happens to be sensational drizzled on grilled steak, stuffed into omelets, or substituted for mayonnaise in cheese and tomato sandwiches.

Makes about 2 cups.

4 very ripe avocados, pitted, peeled, and mashed
1 heaping tablespoon finely chopped fresh mint leaves
2 tablespoons finely chopped fresh basil leaves, plus more for garnish
2 tablespoons heavy cream
½ to 1 tablespoon kosher salt, to your taste
¼ teaspoon cayenne pepper or chipotle chile powder, to your taste (optional)
½ to 1 teaspoon Tabasco sauce, to your taste (optional)

1. Place everything in a medium-size bowl and mash together well.

2. Transfer to a serving bowl and serve immediately, garnished with chopped basil, or cover and refrigerate for no more than 1 hour before serving, as the avocado will begin to discolor.

Serve with endive spears, red bell pepper strips, or tortilla chips.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

Silky and yet slightly chunky, this bright pink aioli is great for vegetable dipping as well as for slathering on roast beef sandwiches and drizzling over grilled steak. When you are preparing it, be sure to add the oils very slowly so the mixture emulsifies properly. (If you don’t, it will be too thin, but then you can simply use it as a salad dressing.)

2 large red bell peppers, roasted, peeled, and seeded, and cut into large chunks
1 garlic clove, peeled
2 tablespoons fresh lemon juice
2 very fresh large egg yolks
1 teaspoon water
½ cup canola oil
½ cup olive oil
½ teaspoon kosher salt
¼ to ½ teaspoon cayenne pepper or chipotle chile powder, to your taste
Freshly ground black pepper to taste
Chopped fresh Italian parsley for garnish (optional)

Makes about 2½ cups.

1. Place the red peppers and garlic in a food processor fitted with a steel blade and pulse until well chopped but not minced. Add the lemon juice and egg yolks and process until well incorporated. While the machine is running, add the water, then gradually the oils, 1 tablespoon at a time, through the feed tube and process until thick.

2. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour and up to 8 hours. Serve chilled, garnish with parsley, if desired.

Serve with boiled tiny new potatoes, blanched asparagus or broccoli florets, endive spears, radishes, pita chips, or French bread toasts.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

This pesto is made with almonds instead of pine nuts and since it’s mixed with lots of creamy things, don’t think of it as a substitute for classic pesto. It’s great on burgers and grilled chicken, too.

Makes about 2 cups.

¼ cup whole almonds, toasted
2 garlic cloves, peeled
1½ cups fresh basil leaves, plus more for garnish
1 tablespoon olive oil
¼ cup freshly grated Parmesan cheese
4 oz. cream cheese (half an 8-oz. package), at room temperature, or ½ cup Yogurt Cheese
¼ cup sour cream, full-fat plain yogurt, or Yogurt Cheese
½ teaspoon kosher salt

1. Place the almonds and garlic in a food processor fitted with a steel blade and pulse until well chopped. Add the basil and pulse again until chopped. While the machine is running, gradually add the oil through the feed tube, and process until smooth. Add the remaining ingredients and process until thick.

2. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour and up to 3 days. Server garnished with basil leaves.

Serve with baby carrots or carrot sticks, celery sticks, endive, jicama sticks or slices, or steamed tiny new potatoes.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

After I graduated from college, I worked at Essential Ingredients, a specialty market in Boulder, Colorado. Composed of two connected store fronts, one side carrying ingredients and the other prepared foods, it was way, way ahead of its time. This creamy, savory herb cheese was on the menu every day, and I ate it as a dip, a filling for omelets, a spread on sandwiches (smoked ham and honey mustard is a particularly good combo), and a topping for hamburgers. I have barely changed the recipe in all these years.

Makes 2½ to 3 cups

2 8-oz. packages of cream cheese, at room temperature, or 2 cups Yogurt Cheese
¼ to ½ cup buttermilk, as needed
2 garlic cloves, minced
3 tablespoons finely chopped fresh Italian parsley leaves, plus more for garnish
1 tablespoon finely chopped fresh basil leaves
1 teaspoon finely chopped fresh oregano leaves
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
Kosher salt to taste

1. Place the cream cheese in a medium-size mixing bowl and mash with a fork. Gradually add the buttermilk until it achieves the consistency if cake icing, mashing until well combined.

2. Transfer to a small serving bowl and serve immediately, garnished with parsley, or cover and refrigerate for up to 1 week.

Serve with bagel or pita chips or the crudités of your choice.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)