Two low-fat dips with unique crudites are summer delight

July 12, 12:24 PMPortland Food ExaminerMichelle Winner

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It's the middle of summer and  most are settling into a more relaxed  schedule .  The heavy drapes on the windows have been long since been tossed open and the heavy foods of  past seasons, discarded. We are circling our lawn chairs around the barbecue and bellying up to the  bar.  Appetizer and snack bar that is.

Summer veggies are in all of the farmers markets. Pick some up as the  Europeans do; just for now, just this meal.  Go beyond blanched broccoli and carrot  and celery sticks. Try  tender, whole  baby peas in the pod, sliced  jicama and diakon, blanched cauliflower or baby romaine  hearts as scoops.   Arrange them on individual  plates for easy nibbling as a prelude to your  grilled meal.   Texture and vitality await.  Here are two options for low-fat  dips that provide enough punch  to get your family or guests through  to the entree.

Mom's cottage cheese dip

• 1  small container cottage cheese ( large curd lower-fat)
• 3 Tablespoons  cut chives or any fresh  herb  that marries well with garlic
• one fresh, large minced clove garlic
• dash of Tabasco ( optional)

Put all in blender, whirl until smooth and  serve  in  small dip bowl with crudites or chips.

Piquillo pepper  dip

• 1- 10 ounce jar Piquillo peppers, well drained
• 1 clove garlic
• sea salt to taste 

Put all in blender, whirl until smooth and serve  in  small dip bowl.