Pimento Cheese Dip

If your cheddar isn’t already shredded, do so and set it aside. Combine all of you remaining ingredients except for the pimentos in a food processor, and pulse until smooth. Fold in your shredded cheddar and pimentos, and pulse once or twice more to chop them up a bit. Serve immediately or chill in the fridge. (Pimento cheese is also very good in a sandwich of the grilled variety, just for your info.)

Yogurt Tahini Dip

There would actually be nothing wrong with serving a big bowl of tahini next to some tender-crisp vegetables, but I like to mix it with a little yogurt to bulk it up. You can adjust this dip to your taste, adding more tahini as needed—because who would add less?—but I make mine with:

Add the first three ingredients to a bowl and stir to combine. Add water if needed to get a spreadable, but not pourable consistency. Taste, season with salt and pepper as you like, and top with fresh parsley.

Combine everything in a bowl and mix until smooth, adding more half & half as needed to make it dip-able. Scrape it into a bowl, drizzle with more honey, and serve with carbs, plant parts, or grilled meats.