Dips

Peppery watercress and creamy avocado give this all-purpose dip its spring-green color. Serve with assorted crudités, or thin with water to use as a salad dressing. The dip can be made up to two days ahead.

Serve this colorful hummus with raw vegetables, such as carrot or celery sticks, red bell pepper, cucumber, or broccoli.

Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers. Recipe by Aurelia d’Andrea.

This orange, radish, and romaine–spiked guacamole makes a tasty preamble to a supper of chili or Mexican-style stew. It also makes the perfect snack all on its own.