Dip

A new variation of the classic bean dip.

Can be prepared in 45 minutes or less.

While fondue originated in the French-speaking part of Switzerland (the word means "melted" in French), the dish has become an international favorite. The principal ingredients are cheese (usually Gruyère mixed with either Emmenthal or Appenzeller), white wine, kirsch and garlic. But there are as many variations on that theme as there are mountains in Switzerland.

Pâte de Fromage de Chèvre aux Herbes Fraîches __ Chopped edible flowers add color to the dip. You can find packaged edible flowers at specialty foods stores and in the fresh herbs section of some supermarkets. __

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. This recipe calls for chipotle chiles, which are actually dried, smoked jalapeños. They can be bought packed in adobo, a sauce made from ground chiles, herbs, tomatoes, and vinegar. Serve the dip with bell pepper strips, chips, or crackers.

Broiling the eggplant gives it a delicious deep roasted flavor.

If you wanted to entertain in the '60s, a fondue pot was de rigueur, presenting a casual alternative to the formal dinners of earlier eras. Some of us still have the dregs of that original bottle of kirsch in the back of the liquor cabinet. This is fortunate because, with the current and unprecedented cheese renaissance in this country, it's time to unearth that old fondue pot and light up the Sterno.

Serve this salsa with the Pinto Bean Enfrijoladas , or as a dip with tortilla chips.

Draining the yogurt overnight makes this low-fat guacamole extra-creamy.

Can be prepared in 45 minutes or less.

The Provençal specialty known as brandade is typically made with salt cod. Serve this vegetarian version as a main course topped with a poached egg. It's also great as a side dish or spread on toasts for an appetizer.

Active time: 20 min Start to finish: 20 min

Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.

Black soybeans are a terrific stand-in for chickpeas in this robust hummus. Because of soybeans' nuttiness and creamy texture, no olive oil and very little tahini (sesame-seed paste) are required to give the dip its traditionally rich flavor. I like to give the hummus some heat by adding a bit of the North African hot pepper paste called harissa.  You'll find harissa  and tahini at most international groceries; tahini is also available at health-food stores. Serve the hummus in a small bowl, garnished with a sprinkling of sweet paprika and a scattering of oil-cured olives. Set a basket of pita triangles on the side. I often double the recipe so I can make a lunch of hummus and thick strips of roasted red pepper stuffed into a pita pocket.

This recipe can be prepared in 45 minutes or less.

Teamed with pita bread triangles and a variety of raw vegetables, this Middle Eastern dip makes a great snack or hors d'oeuvre for a dinner party. Tahini is available at natural foods stores and some supermarkets.

Mint and spices add a Turkish flair to this yogurt-based marinade. The flavors are perfect with lamb kebabs or chicken. It's also a good dip for crudités or pita bread. The recipe makes enough to marinate 1 1/2 pounds of lamb or chicken, with some remaining to serve on the side. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.