Dip

The chicken calls for oil-packed sun-dried tomatoes from a jar, and this dip cleverly makes use of some of that oil.

Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.

This dip has all the umami seductiveness of a bagna cauda. In August's heat, however, you'll be thrilled that it's a cool version and not too heavy—just thick enough to cling to green beans.

Does the idea of kids wolfing down their vegetables seem utterly improbable? This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you'll be delighted by the compulsive dipping and crunching that's bound to ensue when you put it out.

This classic "green sauce" (not related to the Mexican tomatillo salsa of the same name) can be used as a dip for crudités, grilled shrimp, or focaccia; or spooned over grilled fish, chicken, or lamb.

This luscious (but healthy) dip is great with pita chips or raw vegetables.

This thick, cheesy dip is delicious with broccoli spears or bread sticks, or even as a spread on slices of bread. Serve any leftovers on baked potatoes or tossed with potato salad.

A green relish, inspired by the Yemeni cilantro sauce zhoug, is swirled into luscious, tangy Greek yogurt, so that each swipe with a strip of crunchy toasted pita or crisp bell pepper gathers a different combination of fresh, hot, and cooling flavors.

Editor's note: The recipe below is from The Best Recipes in the World by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here. Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

Serve with cucumber rounds, red bell pepper strips, and sticks of jicama.

This starter, from Colby Garrelts, chef and co-owner of Bluestem in Kansas City, Missouri, is ideal for any summer get-together. For only 72 calories per serving, you'll get nearly 30 percent of your daily requirement for vitamin A, plus 4 grams of fiber.