Dip

If using prepared horseradish, reduce the amount of lemon juice to 1 tablespoon.

The thick consistency of Greek yogurt is ideal for this spread. If your grocer doesn’t sell it, use another whole-milk yogurt, and drain it for 30 minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.

You can use store-bought mayonnaise, if you like; skip step 1.

Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature, or reheat it gently in a saucepan.

Creamy texture, pretty green color, and assertive taste—this dip has it all!

This spicy mixture is delicious on cucumber rounds or unsalted baked corn tortillas.

For a double dose of spice, serve this “scent-sational” dip with crisp gingersnaps. The combination is perfect as a slightly sweet appetizer or a bite of quick dessert.

Adding horseradish to sour cream and dill gives you a dip with zip!

This vibrant green dip is perfect for serving with fresh vegetables. You can make it up to three days in advance and refrigerate it in an airtight container—the lime juice keeps the avocado from turning dark.