Take a Dip

It's getting warm out there. It's time for rooftops, chilled rosé, and a cool dip. And, yes, you know I'm referring to the foodstuff rather than a dip in the pool -- not that I couldn't go for both.

The dip pictured above is of the layered variety, Spanish escalivada -- basically, a blend of smokey grilled eggplant, red bell peppers and onions -- spooned over labne, and showered with a mixture of bright green herbs. I'm a big fan of labne, in all its thick yogurty tartness, serving as a rich first layer, supporting anything from a green olive tapenade to toasted walnuts with pomegranate seeds and fresh dill.

And then there are the Greeks. Yup, we're talking taramasalata packed with roe, garlicky skordalia, and creamy tzatziki. Hummus and baba ganoush, classics that need no introduction, straddle Greece and the Middle East in their dippable glory.

Then, of course, we have the all-Americans -- spinach dip and onion dip -- which are perennial winners.

And, what will I be dipping into this summer? Will give that a think -- an likely share some recipes along the way.