These three simple dips are an easy way to use what’s coming out of the garden, overflowing at the farmers market, or simply needs to be used up in the refrigerator. Think of these as guides rather than rules. Taste as you go and make them your own.

Roasted Red Pepper Dip

Prep time: 15 minutes

Cook time: 30 to 40 minutes

Serves: 4 to 6

Sweet roasted peppers, roasted garlic and good olive oil make the base of this simple dip.

During peak summer, roast your own peppers from the garden or farmers market. Short on time? Jarred roasted red peppers are absolutely fine too and turn this into a quick 10 minute dip.

Tiny Onion Note

Once you have the base, make it your own. Add seeds or nuts for texture, fresh herbs, nutritional yeast or your favorite cheese if you don’t need to keep it vegan.

Ingredients:

• 3 large red bell peppers or 2 cups jarred roasted red peppers, drained
• 3 cloves garlic
• 2 tablespoons extra virgin olive oil, plus more as needed
• 1 to 2 teaspoons fresh lemon juice or red wine vinegar
• Salt to taste
• Freshly ground black pepper to taste

Directions:

1. Preheat oven to 450°F. Roast whole peppers for 25 to 35 minutes, turning occasionally, until blistered, charred and softened. Add the unpeeled garlic cloves for the last 15 to 20 minutes.
2. Transfer peppers to a bowl, cover and steam for 10 minutes. Peel and remove the stems and seeds. Squeeze the roasted garlic from its skins.
3. Add peppers, garlic, olive oil and acid to a food processor or blender. Blend to your desired consistency.
4. Season with salt and black pepper, taste and adjust as needed.

Using jarred peppers? Skip the roasting and start with 2 cups well drained roasted peppers and roasted garlic.

Use it for dipping pita chips or pretzels, spreading onto sandwiches, spooning onto pizza or tossing into pasta salad.

Herby Dip

Prep time: 10 minutes

Serves: 4 to 6

One of my favorite ways to use all of those summer herbs before they get forgotten in the refrigerator.

Tiny Onion Note

Parsley, dill, cilantro, basil, chives, scallions, mint…use what you have! I keep mine plant based with plain coconut yogurt. Cocojune is a favorite, but plain dairy yogurt works perfectly too.

And don’t be shy with the herbs. This is Herby Dip!

Ingredients:

• 1 cup plain unsweetened coconut yogurt or plain dairy yogurt
• 1/2 cup finely chopped fresh herbs of choice
• 1 small clove fresh garlic, finely grated, or 1/4 teaspoon garlic powder
• Zest of 1/2 lemon
• 1 to 2 tablespoons nutritional yeast
• 1/4 teaspoon red pepper flakes, or to taste
• Salt to taste
• Lots of freshly ground black pepper

Directions:

1. Finely chop your herbs.
2. Stir everything together and season with salt and plenty of freshly ground black pepper.
3. Taste and adjust. Serve right away or refrigerate for about 30 minutes to let the flavors come together.

Personally, I love this one with crispy roasted potatoes. It’s also great with fresh vegetables, spread onto a sandwich, spooned over a grain bowl or thinned with a little lemon juice for a quick salad dressing.

Roasted Eggplant Dip

Prep time: 10 minutes

Cook time: 40 to 50 minutes

Serves: 4 to 6

My simple, baba ganoush inspired answer to an abundance of late summer eggplant.

Tiny Onion Note

Eggplants vary in size, so let the texture rather than the clock be your guide. You want them completely soft and collapsed. From there, taste as you go. More lemon? More tahini? More salt? Go for it.

Ingredients:

• 2 medium eggplants
• 2 tablespoons tahini
• 1 small clove fresh garlic, finely grated
• 2 tablespoons fresh lemon juice, plus more to taste
• 1 tablespoon extra virgin olive oil, plus more for finishing
• Salt to taste
• Freshly ground black pepper to taste

Directions:

1. Preheat oven to 425°F. Pierce the eggplants a few times with a fork and roast for 35 to 45 minutes, turning once, until completely soft and collapsed.
2. Cool until comfortable to handle, then scoop out the flesh and drain in a fine mesh strainer for 5 to 10 minutes.
3. Add eggplant, tahini, garlic, lemon juice, olive oil, salt and black pepper to a food processor. Pulse until creamy with a little texture remaining.
4. Taste and adjust as needed. Finish with a drizzle of olive oil and, if you like, fresh herbs, toasted sesame seeds, red pepper flakes or smoked paprika.

Serve with warm pita, crunchy vegetables or spread onto a sandwich.