In the summer, so many of us cook outside on our grill. Appetizers are a big thing during this hot time of the year. If you are having a cookout, try one of these appetizers. I think you’ll like any or all of them!

Sun Dried Tomato Dip

Dip recipes - sun dried tomato
2 oz. sun dried tomatoes
2 cloves garlic, finely chopped or crushed
12 oz. cream cheese, softened
8 oz. goat cheese

Braise dried tomatoes in water for ten minutes until softened. Drain. Place all ingredients in a food processor and chop for one minute or until well blended. Serve with raw vegetables or dry crackers. If goat cheese is unavailable, use all cream cheese plus one tablespoon of lemon juice. The flavors blend much better if made in advance and refrigerated overnight. Yield: 8-10 appetizers

Vegetable Garden Dip

Dip recipes - vegetable garden
1 cup dairy sour cream
1/2 cup mayonnaise or salad dressing
1/4 cup chopped radishes
1/4 cup chopped green pepper
1/4 cup chopped, unpeeled cucumber
1 tbsp sugar
Dash pepper
Dash garlic salt

Combine all ingredients in a medium bowl and refrigerate at least two hours. Serve with raw vegetable dippers or crackers. Yield: 2 cups

Water Chestnut Dip for Fresh Vegetables

Dip recipe - water chestnut
1 cup mayonnaise
1 cup sour cream
1/4 cup onion, finely chopped
1/4 cup minced parsley or 2 tsp parsley flakes
1 (8 oz.) can water chestnuts, chopped
1 tbsp soy sauce
Dash salt
Small clove garlic, minced (optional)

Combine mayonnaise and sour cream. Add remaining ingredients and mix well. Refrigerate overnight and mix again before serving. Serve with raw vegetables. Yield: 8-10 servings

Hot Crab Dip

Dip recipes - hot crab
3 (8 oz.) pkg. cream cheese, softened
3 (10 oz.) cans or 1-1/2 cups crab meat
1-1/2 cups mayonnaise
1/2 cup dry white wine
2 tsp mustard
2 tsp powdered sugar
1 tbsp seasoning salt
1 tbsp onion juice
Fresh parsley, chopped for a garnish (optional)

Mix all ingredients together over low heat for 10 minutes or until warm. If including parsley, sprinkle along the edges. Serve with snack crackers. Yield: 30 servings