You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
Combine 1 cup shredded iceberg lettuce with 1 thinly sliced celery stalk and 2 chopped scallions; toss with olive oil, salt and pepper.
Add 1 cup, drained.
Whisk 1/2 cup mayonnaise with 2 tablespoons finely chopped red onion, 1/4 cup chopped parsley, 1 1/2 teaspoons each whole-grain mustard and Worcestershire sauce, and 1/2 teaspoon paprika.
Finely chop about 3/4 cup.
Smoked Ham Steak
Finely chop about 8 ounces.
Separate the whites and yolks of 3 hard-boiled eggs. Mash the yolks, then mix with 1 tablespoon each sour cream and chopped dill, and 1 teaspoon whole-grain mustard; season with salt and pepper. Chop the whites and mix them in.
Combine 1 cup shredded sharp cheddar cheese, 3 tablespoons chopped pimientos, 1/2 cup mayonnaise and 1/8 teaspoon paprika; season with pepper.
Photograph by Charles Masters
Recipe courtesy of Food Network Magazine