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With an assortment of colorful vegetables, fluffy breads and crunchy crackers, any dip can become a vibrant meal.
There is a food-related bit on the Hulu series “Only Murders in the Building” that I think of often. It begins in the show’s second episode: At an apartment-lobby memorial for a deceased neighbor, the debt-stricken Oliver Putnam, played by the incomparable Martin Short, rushes to a table of free goodies.
“You know, this is all I eat — dips for dinner,” he says. “I bet I have not had a regular entree for years.”
That practice really hits home when it’s time to turn on the air-conditioner. I don’t want to cook. I want dips for dinner! Shallow bowls of whipped ricotta, tubs of creamy hummus, molcajetes of chunky guacamole.
My mother might cry out, “Dips can’t be dinner!” But with a colorful assortment of crudités, fluffy pitas or crackly chips, and a reverence for free will, they certainly can be.
During summer in my house, there are three main categories of dips: no-cook dips I can mix with a fork, no-cook dips I can chuck in a blender and dips that require just a teensy bit of heat.
The first is reserved for the days when my tank is on E. We’re talking chop-and-stir pico de gallo with chips from a bag. Or a simple yogurt dip seasoned like ranch dressing or spiked with feta and sumac, served with plenty of cucumber spears and snap peas.
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