Summer treats, delicious dip recipes

Make a light meal of tasty dips and vegetable crudites.

August is as good a time as any to avoid the heat of the kitchen. Try these easy and delicious dip recipes for a light snack or a twist on lunch or dinner. If you're going low carb, switch out chips and bread for veggies. For heartier no-cook meals pair with your favorite sandwiches or barbecue.

Here’s To Texas Chipotle Dip

6 scallions, diced

1 - 2 ounce can chipotle chilies, drained

2 tablespoons adobo sauce

2 cups mayonnaise

2 cups sour cream

2 cups shredded Monterey Jack cheese

1/2 cup fresh cilantro leaves

1 tablespoon fresh lime juice

1/4 teaspoon salt

Mince chipotles into a paste. Whisk together all ingredients. Chill. Serve with blue and white corn chips Makes about 6 cups.

Here's To Pennsylvania Curry Dip

2 - 8 ounce packages cream cheese, softened

1 cup sour cream

2 teaspoons curry powder

4 garlic cloves, minced

1 tablespoon fresh lime juice

1 teaspoon ground cumin

1/2 cup fresh cilantro sprigs

Accompaniments: breadsticks and crudités

In a food processor, combine cream cheese, sour cream, curry powder, garlic, lime juice and cilantro. Blend until smooth. Pour dip through a fine sieve into a serving bowl. Chill, covered at least 1 hour. Serve dip with breadsticks and crudités. Serves 12.

Here’s To The Statue of Liberty Goat Cheese Dip

8 ounces soft goat cheese

8 ounces soft cream cheese

1 cup sour cream

3 tablespoons olive oil

2 tablespoons fresh chives, chopped

1/2 teaspoon fresh rosemary, chopped

Accompaniments: toasted baguette slices and assorted raw vegetables

Blend all ingredients in a food processor until smooth. Transfer to serving bowl. Cover and chill at least 3 hours. Serve dip with toasted baguette slices and raw vegetables. Makes about 3 cups.

All recipes from "All American Meals Cookbook" by Carol Bardelli