Elizabeth Eats Dip

As the weather gets hotter, I am less and less inclined to use the oven for my culinary creations, which, I recognize, might be a tad less exciting in terms of the progression of photographs, but the food is just as delicious and typically lighter and healthier.



So, here are a couple different dips I made for snacking on a day when I wasn't in the mood to eat a full, meal-sized dinner. The first (left-hand side), is an Italian cheesy tomato dip. It includes tomato puree, feta and parmesan cheese, lemon juice, kalamata olives, and oregano. The second is a sweet and spicy Indian yogurt dip. This one is made with plain yogurt, pureed peaches, lemon juice, worcestershire sauce, curry powder, cumin, cinnamon, and onions. You are absolutely right in thinking they don't go together. They don't. But both were tasty, and each had their own type of bread to go with.
Also, because I must give credit where credit is due, both were based on recipes from Women's Health Magazine.

And, if you're still not satisfied, I promise I have two new projects on the way -- one rice dish, and one mac & cheese variation -- as soon as I get the camera situation sorted.