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8 easy dip recipes

Here are 8 fabulous dips, adapted from recipes created by the California Artichoke Advisory Board. They're designed to be served with artichokes, but we think the dips are sensational to use with any fresh veggies or with toasted pita wedges or chips.

If you're interested in making an impressive presentation, see the Board's helpful how-to guide on preparing fresh artichokes.

Oriental Dip

Makes about 1/2 cup

Combine all ingredients and mix well.

1/4 cup firmly packed brown sugar
2 Tbs. cider vinegar
2 Tbs. soy sauce
1 tsp. sesame oil
1/8 tsp. ground ginger

Note: To make this "Creamy Thai Dip," add 1/4 cup creamy peanut butter; makes 3/4 cup.

Honey Mustard Dip

Makes about 1/2 cup

Combine all ingredients and mix well.

1/4 cup prepared mustard
2 Tbs. cider vinegar
2 Tbs. soy sauce
2 Tbs. honey

"Ship Ahoy" Clam Dip

Makes about 3/4 cup

1 can (6 1/2 oz.) minced clams, drained, with juice reserved
2 Tbs. reserved clam juice
3 oz. cream cheese, or low-fat cream cheese, softened
1 tsp. lemon juice
1/4 tsp. garlic salt

Drain clams, reserving 2 Tbs. clam juice.
Blend cream cheese with lemon juice and garlic salt.
Stir in clams and reserved clam juice. Refrigerate until ready to serve.

Herbed Mayonnaise

Makes about 1 cup

Combine all ingredients, mix well, and refrigerate until ready to serve.

1 cup regular, reduced-fat, or fat-free mayonnaise
1 tsp. chopped parsley
1 tsp. chives or green onions (green part only)
1/4 tsp. chopped tarragon

Pesto Mayonnaise

Makes about 1 cup

Combine all ingredients, mix well, and refrigerate until ready to serve.

1 cup regular, reduced-fat, or fat-free mayonnaise
3 Tbs. pesto sauce (frozen is best for color)

Curry Mayonnaise

Makes about 1 cup

1 cup regular, reduced-fat, or fat-free mayonnaise
2 tsp. curry powder
2 tsp. butter

Melt butter in a small pan
Add curry powder
Simmer gently over low heat for 1 to 2 minutes to eliminate any bitterness from the curry powder.
Cool and blend with mayonnaise.