Church Cookbook Love

A QUICK DIP Summer is here, and there's no better time to gather your favorite dunkable snacks.

Summer is finally here, and although some of us haven't noticed as much of a shift into the season as we would in a more ordinary year, the uptick in heat is a good reminder that we have, indeed, changed seasons once again. Summer isn't my favorite time of year, but I look forward to it for what it is: a time to kick back, feel the sun on my skin, and relax a little. Maybe you're trying to grow a garden this year; maybe you're taking up a new hobby, or maybe you're just trying to have a little fun. No matter what your summer holds, at some point, you'll need to make a dip. I suggest these dips: each one of them can be dressed up or dressed down, perfect for small gatherings or hanging out around the pool. Parish cookbooks are good for all sorts of things, but when it comes to creative appetizers, they really excel. You get nostalgic family favorites, creative spins on things you may already make, and new ideas to try. Best of all nothing is ever fussy; simply whip an one of these recipes up ahead of time and they're ready for you to pull out at a moment's notice, leaving more time for you to enjoy whatever it is you're doing this year. Stay well, stay safe, and I wish you a wonderful summer.

Homemade Boursin Cheese Spread by Sue Szen from Fruit of the Spririt: St. Paul's Episcopal Church Cookbook

Serves | 6 to 8 |

Boursin cheese is great on everything - crackers, salads, you name it, I'm here for it. I go without only because I'd need to make a special trip to the store: this recipe fixes that competely. Mix it together, roll it up, and let the flavors blend overnight, and you may never need to buy the storebought version again.

3 oz cream cheese, softened 4 Tbsp unsalted butter, softened 2 Tbsp Parmesan cheese, finely grated 1 Tbsp fresh parsley leaves, finely chopped 1 Tbsp dry white wine 1/4 tsp garlic powder 1/8 tsp dried thyme 1/8 tsp marjoram dash cayenne pepper dash white pepper

| Preparation | Blend cream cheese and butter together until completely combined and smooth. Add in remaining ingredients; stir until incorporated. Transfer to a sheet of parchment paper and twist ends to form a thick log with the mixture. Refrigerate overnight to blend flavors. Serve chilled.

Crab Spread by Unknown from Angel Food for the Flock, Christ Church Samaritans Serves | 8 to 10 | Cucumber is a cooling ingredient, which makes it a perfect alterantive to standard ranch dip for vegetable trays in the summer, or grill up some chicken or beef kebabs and serve with pitas dressed with this. 1 large english cucumber 1/2 cup rice vinegar or white wine vinegar 1 tsp kosher salt 2 8 oz bricks cream cheese, softened 1/2 cup mayonnaise 1 tsp garlic salt, divided 2 tso chopped fresh chives, plus more for garnish pita chips or vegetables | Preparation | Combine cucumber with vinegar and salt; cover and chill for 8 hours. Drain well in a strainer and press out all liquid. Mix cream cheese, mayonnaise, garlic salt and chives together; add cucumber and stir to blend. Chill one hour and serve.

by Anne Dalton (Sarah's Mom) from Butter n' Love Recipes, St Mark's Parish Day School Cookbook

Serves | 6 to 8 |

Our family has made a version of this forever; always in the summer, and always a welcome addition to a party. I like it with celery sticks; others like it with crackers or pita chips. Either way, it's delicious, and dead simple to throw together. 1 8-oz block cream cheese, softened 1 large can crabmeat, drained and picked through for shells 1 bottle cocktail sauce

| Preparation | Mix cream cheese and crabmeat together in a medium bowl until incorpoated: shape into a ball and chill until firm. When it's time to serve, pour cocktail sauce over - as much as you like - and serve with assorted vegetables,

Cucumber Dip

crackers, or pita chips.