Cooling Snacks for Easy Summer Entertaining
It’s summertime, and the entertaining’s easy: Pool parties, cookouts, and campfires call for casual snacks that are easily toted and shared. These easy and addictive make-ahead dips and spreads are equally suited for potlucks, drop-in guests, and spontaneous snack attacks. Serve them with chips or crudite, or smear them on sandwiches.
Minty Pea Dip
This bright blend uses traditional hummus ingredients like tahini, garlic, and lemon to give minted sweet-pea puree a Mediterranean backbone.
3 cups frozen green peas
1/4 cup fresh mint leaves
Zest and juice of 1 lemon
1 clove garlic
2 tablespoons olive oil, plus more for drizzling
1 tablespoons tahini
Coarse salt and pepper
1. Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
2. Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
3. Season with salt and pepper; drizzle with oil.
Beets and Yogurt with Pickled Rose Petals
Feeling fancy? This stunning melange of yogurt, roasted beets, spiced hazelnuts, and pickled rose petals is a statement dish but oh-so easy to make.
1 bunch baby Chioggia beets (about 12 ounces), root end and 1 inch of stem attached, gently scrubbed and rinsed
1 bunch baby red beets (about 12 ounces), root end and 1 inch of stem attached, gently scrubbed and rinsed
1/2 stick unsalted butter
2 allspice berries
2 bay leaves
1 cinnamon stick (about 3 1/2 inches long)
1/4 cup coarsely chopped toasted hazelnuts
1 1/2 cups plain Greek yogurt
Flaky sea salt, such as Maldon, for sprinkling
2 tablespoons coarsely chopped fresh dill
Pickled Rose Petals (optional), for garnish, plus 1 tablespoon pickling liquid (optional), for drizzling
1. Bring a large pot of water to a boil and generously season with coarse salt. Add all beets, reduce heat, and simmer until beets are tender and easily pierced with a knife, about 15 minutes. Drain beets; when cool enough to handle, gently rub with a paper towel (or use a paring knife) to remove the skin, keeping as much of the root end intact as possible. Transfer beets to a bowl, cover to keep warm, and set aside.