RECIPES

Take the plunge in to summer's best dips

Zesty Crab Dip (pictured above)

Sun-Dried Tomato Hummus Dip

(NC)-Tired of the same old barbecue and cocktail party food? Hellmann's has some fabulous new dips just in time for the summer party scene. Each is simple to make and perfect served along garden-fresh summer vegetables, chips, breadsticks or crackers. Whether you love zesty, spicy, savoury, zippy, chunky or cheesy dips, the place to look for hip dips is www.homebasics.ca.

White "Hot" Dip with
Cool Cucumber Spears

1 cup low-fat sour cream

1/3 cup Hellmann's Real or 1/2 the Fat Mayonnaise

3/4 cup grated radishes

2 tbsp prepared horseradish

salt

2 English cucumbers, cut into spears

In a medium bowl, combine the sour cream and mayonnaise. Over the sink, place half of the grated radish in your hand and squeeze out the liquid. Add the squeezed radish to the bowl and repeat with remaining radishes. Stir in the horseradish and season with salt. Refrigerate for at least 2 hours. Serve dip with cucumber spears. Makes 1 1/2 cups.

Zesty Crab Dip

2 x 120 g cans flaked crabmeat

1 pkg Knorr Vegetable Soup Mix

3/4 cup sour cream

1/2 cup Hellmann's Real or 1/2 the Fat Mayonnaise

1/2 tsp finely grated lemon zest

2 tbsp lemon juice

1 1/2 tsp dried dillweed

1/4 tsp hot pepper sauce

Drain crabmeat well. In a medium bowl, break crabmeat into pieces using a fork. Stir in remaining ingredients and blend until well combined but still chunky. Cover and place in the refrigerator for at least 1 hour (or up to 2 days) to allow flavours to develop. Makes 2 cups.

Sun-Dried Tomato Hummus Dip

1/4 cup Hellmann's Real Mayonnaise

1 x 540 mL can chickpeas, rinsed and drained

2 tbsp chopped sun-dried tomatoes

4 tbsp lemon juice

1 clove garlic, minced

salt and pepper

1 green onion, chopped

Place all ingredients, except green onion, in a food processor. Blend until smooth. Spoon into a serving dish and garnish with green onion. Makes 2 1/4 cups.

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(06-2008)

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