September welcomes opportunities for casual outdoor gatherings at home. With autumn officially about three weeks away, summer’s heat generally hangs on. Schedules resume and vacations subside. For me, a sense of calmness kicks in.

Informal late summer get-togethers around the patio table welcome luscious dips. Traditional concoctions or those that make a delectable detour from the expected, encourage chatting and conviviality.

Sturdy potato chips, pita chips, and sturdy tortilla chips are fine dippers but think about including other scooper-uppers. Fresh vegetables, raw or quickly blanched until tender crisp and chilled; fingerling or small Dutch Baby potatoes, halved and baked in a little white wine and olive oil; or mini-toothpick skewers of cubed roasted chicken breast and grape tomato adorned with a small fresh basil leaf.

Here are some dip options for easy-peasy entertaining.

Whipped Feta Dip can be made in a food processor in a matter of seconds. (Courtesy of America’s Test Kitchen)

Whipped Feta Dip

In a couple of seconds, chunks of tangy feta cheese become a light, creamy dip. Whirl it in a food processor and voila, it’s smooth and soft enough to be scooped up. Cayenne pepper is optional. It gives the mix a spicy-hot edge; it can be omitted, or the amount can be reduced. If you like, stir in some minced chopped fresh herbs, such as cilantro or basil and parsley. Or stir in some chopped olives or drain, pat dry and chop some sun-dried tomatoes.

The dip can be refrigerated for up to 2 days. Bring it to room temperature before serving. I like to accompany it with sliced baguette (providing a small knife for spreading), sturdy tortilla chips, or pita chips.

Yield: 2 cups, about 8 servings

INGREDIENTS

1 pound feta cheese, see cook’s notes

1/3 cup extra-virgin olive oil, plus extra for drizzling

1 tablespoon fresh lemon juice

1/4 to 1/2 teaspoon ground cayenne pepper

1/2 teaspoon freshly ground black pepper

Cook’s notes: If you are using blocks of feta cheese, rinse them and pat them dry; then cut them into 1/2-inch squares. If using crumbled feta, it is ready to use.

DIRECTIONS

1. Process all ingredients in food processor until smooth, about 20 seconds, scraping down sides of bowl as needed. Transfer to serving bowl. Drizzle with a little extra-virgin olive oil. Serve with dippers of choice, such as sliced baguette, sturdy tortilla chips, raw vegetables, or pita chips.

Source: “The Modern Pantry” by America’s Test Kitchen

This Cheesy Baked Crab and Corn Dip is featured in the newest cookbook by Crystelle Pereira, who gained fame as a contestant on “The Great British Bake Off.” (Photo by Vanessa Lewis)

Cheesy Baked Crab and Corn Dip

Crystelle Pereira showcased her baking skills and winning flavor combinations on “The Great British Bake-Off” TV show. Her new cookbook, “Flavor Kitchen,” highlights her vibrant dishes with creative twists.

She wrote that she loves crab and corn soup, adding that the combination is even more delicious when turned into a cheesy dip. She likes to serve it with shrimp chips but advises that tortilla chips or crusty bread work well, too.

Yield: 6 to 8 servings

INGREDIENTS

Kernels from 4 ears of corn (about 4 cups), or 4 cups frozen or drained canned corn, divided use

1 cup (7 ounces) cream cheese, room temperature

1/4 cup sour cream

1/4 cup mayonnaise

2 tablespoons fish sauce, see cook’s notes

1 tablespoon light soy sauce

1 teaspoon olive oil, for frying

5 large green onions, roots trimmed, thinly sliced (white and green parts separated)

2 garlic cloves, finely chopped

1 teaspoon dried red chili flakes, or less to taste

Scant 1 cup (7 ounces) fresh crabmeat (including brown meat)

1/3 cup (1 1/2 ounces) grated cheddar cheese

2/3 cup (1 3/4 ounces) grated Parmesan cheese

1 cup (3 1/2 ounces) grated mozzarella cheese, divided use

Salt and ground black pepper

For serving: shrimp crackers, or tortilla chips or crusty bread

Cook’s notes: Fish sauce is sold at many supermarkets in the Asian specialty section or at Asian markets. Fish sauce is salty and savory; it adds umami to the dish.

If using fresh corn, cut the kernels off the cob. Use a chef’s knife to cut the cobs in half crosswise. Stabilize the cobs by standing them on their cut ends on a rimmed baking sheet (to catch the kernels), then slice the kernels from the cob.

DIRECTIONS

1. Preheat oven to 400 degrees. Place half of the corn in food processor, along with the cream cheese, sour cream, mayonnaise, fish sauce and soy sauce. Blitz until smooth and transfer to a bowl.

2. Heat oil in a 10-inch ovenproof pan over low heat. Once warm, add green onions (white part) along with garlic and chili flakes; fry for 2 to 3 minutes until fragrant. Remove from heat and add to the corn in the bowl.

3. To the mixture in the bowl, add remaining corn along with the crabmeat, cheddar, Parmesan, half of the mozzarella, and the green parts of the green onions. Season with salt and pepper to taste. Mix thoroughly to combine.

4. Transfer back to the pan and flatten out with the back of a rubber spatula. Top with remaining mozzarella, then place in the preheated oven and bake for 20 minutes, until the cheese has melted and the mixture is bubbling.  Serve warm with shrimp crackers, tortilla chips, or crusty bread.

Source: Adapted from “Flavor Kitchen” by Crystelle Pereira

This Three-Ingredient Clam Dip is made with cream cheese, minced canned clams and garlic salt — that’s it. (Photo by Cathy Thomas)

Mom’s Three-Ingredient Clam Dip

Throughout my childhood, clam dip was always part of our casual gatherings. Mom’s oh-so-creamy dip was famous with neighbors and friends. It was so delicious, folks thought it was a complicated blend of ingredients.

It was a simple concoction, made with only three ingredients: cream cheese, minced canned clams and garlic salt. Mom made it the day before the party and stored it in the refrigerator. Chilling often made it too thick for dipping, so she’d thin it out with a little milk before spooning it into the center of a butter-yellow Lazy Susan and surrounding it with the biggest, sturdiest potato chips she could find.

Yield: About 1 1/2 cups

INGREDIENTS

1 (8-ounce block) cream cheese, room temperature

1 (6.5-ounce) can minced clams

Garlic salt to taste

Cook’s notes: To doll it up, sprinkle with a smidgen of Spanish smoked paprika just before serving. Serve with the biggest, sturdiest potato chips, plus peeled carrots, and celery sticks. Often Mom would double the recipe for large groups.

DIRECTIONS

1. Place softened cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Drain half of the juice from the clams into a small bowl, reserving it for later use. Add clams and remaining juice to cream cheese; mix on medium speed until well combined, scraping down sides and paddle with a spatula as needed. Add garlic salt to taste and mix to combine. You want a consistency that is dip-able; add more clam juice if necessary.

2. If desired, cover and refrigerate (and refrigerate any leftover clam juice). Dip will thicken with chilling. Mix in either reserved clam juice or milk to reach desired consistency.

Source: Harriett Young

This version of Salsa Verde is made with roasted tomatillos. (Photo by Nick Koon)

Salsa Verde

Made with roasted tomatillos, salsa verde adds a refreshing citrusy taste to whatever it tops. I like to serve it as a dip accompanied with tortilla chips when I have guests who are vegan. Add diced mango if you like. I use jalapeño chili, but for a spicier version use a serrano. (Use caution when working with fresh chilies. Wash hands and work surface thoroughly upon completion and do NOT touch eyes or face.)

Yield: 6 to 8 servings

7 medium tomatillos

1 fresh jalapeño chili

5 to 6 sprigs fresh cilantro

1/4 cup water

1/4 cup finely diced yellow onion

Salt to taste

For serving: tortilla chips

Cook’s notes: Some other ways to use chili verde, add it to mayonnaise to use in tuna or chicken salads. Add halved cherry tomatoes and spoon over grilled steak.

DIRECTIONS

1. Start by adjusting oven rack 4 to 5 inches below broiler element; preheat broiler. Place tomatillos (husked, rinsed, washed and dried with paper towel) and 1 jalapeno (stem removed) in single layer on rimmed baking sheet. Broil until blackened in spots and blistered, about 5 minutes. Turn over with tongs and roast the other side, 3 to 4 minutes, or until blistered. Cool on baking sheet.

2. Place roasted and cooled tomatillos and jalapeno in blender with juices from pan. Add cilantro and water, and then whirl until pureed. Place in bowl; add onion and season to taste with salt. Stir to combine. Refrigerate, airtight, up to 4 days. Bring to room temperature for serving.

Cooking question? Contact Cathy Thomas at [email protected]

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