Ingredients

Instructions

1. 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.
2. Lettuce
3. Toss 2 cups shredded romaine lettuce with olive oil.
4. Italian Dressing
5. Pulse 1/4 cup each mayonnaise, sour cream, basil and parsley with1 tablespoon olive oil, 2 teaspoons each red wine vinegar and capers, and 1 small garlic clove in a food processor until smooth. Season with salt and pepper.
6. Cured Meat
7. Cut 4 ounces (salami, soppressata or prosciutto) into strips.
8. Provolone
9. Cut about 4 ounces into cubes.
10. Sun-Dried Tomatoes
11. Drain and chop 3/4 cup oil-packed sun-dried tomatoes.
12. Giardiniera
13. Drain and chop 1 cup giardiniera (Italian pickled vegetables).
14. Cannellini Beans
15. Pulse 1 cup canned beans (drained and rinsed) and 2 tablespoons olive oil in a food processor until smooth; season with salt and pepper.
16. Photograph by Charles Masters