Break out the Food Processor and Try a Fabulous Dip

If you're still deciding what to bring to a Fourth of July party this weekend, there are a couple of interesting dip recipes in this week's New York Times' Dining section. Chef/Writer Mark Bittman offers a basic formula for turning nearly any type of vegetable into a thick puree than can be spread on bread or used as a dip for crackers and veggies. His two starting suggestion are peas with mint and parmesan and edamame with miso and ginger. They're sure to be more interesting than boring French onion dip or hummus!