3 Sultry Summer Dips

Name: 3 Sultry Summer Dips
Ingredients: 2 tablespoons extra-virgin olive oil (plus more for drizzling); 2 × 100 g (3½ oz) slices sourdough bread (torn into small chunks); 2 garlic cloves (crushed or finely chopped); Zest of 1 lemon; 350 g (12½ oz) goat cheese; 100 g (3½ oz) fennel salami (thinly sliced); 120 g (4½ oz) pitted green olives (torn or sliced); 60 ml (¼ cup) extra-virgin olive oil; 500 g (1 lb 2 oz) heirloom cherry tomatoes (or any cherry tomatoes); 4 garlic cloves (crushed); ½ bunch fresh thyme or marjoram (leaves stripped); 400 g (14 oz) ricotta (whipped); 1 lemon (zested and cut into wedges); Salt and pepper (to taste); Crackers (to serve); 3 tablespoons olive oil; 1 tablespoon apple cider vinegar; 2 tablespoons fresh lemon juice; 2 garlic cloves (minced); 1 teaspoon Italian seasoning; ½ teaspoon kosher salt; Black pepper (to taste); 1 pound Persian cucumbers (sliced); 2 medium avocados (cubed); 1/2 small red onion (thinly sliced); 2 tablespoons minced basil leaves; ½ cup feta cheese (crumbled); Optional: red pepper flakes (to taste)

#1 Salami, Olive & Goat Cheese Dip

Heat olive oil in a large skillet over medium heat. Add the torn sourdough and fry until golden and crispy.
Add garlic and lemon zest to the pan. Cook for 30 seconds, just until fragrant. Remove from heat.
On a wide plate or shallow bowl, spread the goat cheese. Drizzle with olive oil and add a bit more lemon zest if desired.
Scatter the crispy bread over the cheese. Add the olives, then fold or drape the salami artfully on top.
Garnish with extra herbs (such as thyme, chives, or parsley), lemon zest, or a drizzle of herb oil. Serve with a chilled citrusy white wine.

#2 Fried Tomatoes + Ricotta

Fried cherry tomatoes served on creamy whipped ricotta, with lemon and herbs.
Serves: 4–6

Heat the olive oil in a large frying pan over high heat.
Add the cherry tomatoes and fry for about 4 minutes, until they start to blister and turn golden.
Add the garlic and thyme. Toss everything together and cook for another 1–2 minutes, until fragrant and lightly caramelized. Season with salt and pepper to taste.
Meanwhile, spread the ricotta on a serving plate or shallow bowl. Add lemon zest and season lightly.
Spoon the warm tomato mixture over the whipped ricotta and squeeze lemon over top.
Serve with lemon wedges on the side and crackers for scooping. Finish with a drizzle of olive oil and extra thyme leaves.

#3 Cucumber Avocado Feta Dip

In a medium bowl, whisk together the olive oil, apple cider vinegar, lemon juice, garlic, Italian seasoning, kosher salt, and black pepper. Add the sliced cucumbers, avocados, and red onion. Gently mix to coat everything in the dressing. Stir in the basil, then fold in the crumbled feta. If you like a little heat, sprinkle in red pepper flakes to taste. Serve as a chunky dip with pita chips, crackers, or fresh vegetables.