Extend the life of your favorite fresh summer produce by incorporating them into spreads,

dips and butters. For years I have made apple butter in the fall, but it never occurs to me

to use other fruits and vegetables that are ripening to make spreads and butters to enjoy! I

have enjoyed homemade garlic butter and even made a strawberry butter. The fresh fruits

and vegetables help to brighten many recipes from savory to sweet.

Roasted Red Pepper and Tomato Dip

3 medium to large tomatoes (1 ½ pounds), halved

1 red bell pepper, halved and seeded

1 tablespoon extra-virgin olive oil, for roasting

Sea salt and freshly ground black pepper

2 cloves garlic, minced

1 small onion, minced

3 tablespoons extra virgin olive oil, for the dip

1 tablespoon local honey

1 teaspoon of fresh squeezed lemon juice

1 teaspoon smoked paprika

1 cup loosely packed fresh flat-leaf parsley

Preheat the oven to 400°F.

Combine the tomatoes and red pepper in a large and drizzle with the extra-virgin olive oil.

Season with salt and pepper, and toss well to coat. Spread the vegetables on a baking sheet,

and roast, stirring occasionally, for 45 minutes, until tender. Let cool.

In a small bowl, whisk the garlic and onion with the remaining extra-virgin olive oil, honey,

lemon, paprika and a pinch of salt.

Combine the roasted vegetables, parsley, and marinade in a food processor and pulse

several times until mostly smooth, or to desired consistency. Season to taste with salt and

black pepper and serve. Serve with crusty bread, crackers, sandwiches, or grilled meats.

Strawberry Butter

½ cup chopped fresh strawberries

1 stick softened salted butter

Combine strawberries and butter in a food processor or blender. Pulse on and off until the

butter and strawberries are combined. Serve on toast, or with cream cheese on crackers or

bagels.

Roasted Fresh Tomato Butter

1 pint of cherry or grape tomatoes, or even Roma

1 teaspoon fresh thyme leaves

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 sticks unsalted butter, softened

Place an oven rack about 3 to 4 inches from the broiler element and preheat the oven to

broil.

Place the tomatoes on a rimmed baking sheet and broil until the skins begin to brown and

the tomatoes start releasing their juice, 6 to 8 minutes. Let the tomatoes cool to room

temperature.

Combine the broiled tomatoes, thyme, salt, and pepper in a food processor. Pulse until the

tomatoes are finely chopped.

Cut the butter into 1-inch cubes and add it to the food processor. Process until the butter is

completely mixed in with the tomato mixture, about 30 seconds, scraping down the sides of

the bowl as needed for even blending.

The tomato butter can be used immediately or placed in the refrigerator for a couple of

hours to firm up first. Enjoy the Tomato Butter on pasta, spread on toast, top a piece of

baked, or grilled chicken, fish, or steak, or serve on warm biscuits, or muffins.

Chili Lime Parmesan Butter

½ cup unsalted butter

2 tablespoons parmesan cheese, shredded

Zest of 1 lime

¼ teaspoon chili powder

¼ teaspoon, or more to taste, sea salt

Combine softened butter, lime zest, parmesan cheese, chili powder and salt and mix until

well combined. Form butter into a log, wrap in plastic wrap and chill until ready to use.

Creamy Swedish Summer Spread

(Adapted from a greenkitchenstories.com recipe)

¾ Plain Greek yogurt

2 tablespoons capers, coarsely chopped

2 teaspoons Dijon mustard

1 bunch fresh dill

Salt and pepper to taste

4 medium sized boiled potatoes

1 green apple 

4 celery stalks 

1 large handful dino kale or spinach

Stir together yogurt, capers, mustard, dill and salt and pepper to taste. 

Chop the potatoes and apples in small cubes, slice the celery thin and chop the kale

coarsely.

Stir everything through the yogurt until all is combined and creamy.  Add more Dijon, dill,

salt or pepper if needed. Serve on crisp bread with fresh dill on top.

Spicy Radish Butter

1 stick of softened salted butter

8 large cleaned and trimmed radishes

1 teaspoon sea salt

Grate the radishes on the large side of a box grater and place the grated radish in a fine

mesh strainer. Using a spoon, press on the radish flesh to extract as much liquid as

possible.

Combine the drained radish, softened butter, and salt and stir until well combined, you can

put into a small processor.

Serve radish butter on top of steak, fish, or roasted vegetables, or with crusty bread or

crackers.

Fresh Spinach and Feta Dip or Spread

7 ounces crumbled feta cheese

2 ounces cream cheese

2 cloves garlic, minced

2 tablespoons fresh lemon juice

2 tablespoons olive oil

2 cups baby spinach leaves

Fresh ground black pepper

For serving;

1 tablespoon olive oil

1 tablespoon chopped basil leaves

1 teaspoon red pepper flakes, optional

To make the dip or spread, add the feta the bowl of a food processor or blender along

with the cream cheese, garlic cloves, lemon juice, olive oil, the spinach leaves and a good

grind of black pepper. Blitz for a couple of minutes, until a smooth, creamy dip forms. If

using as a spread process less.

To serve as a dip, transfer the dip onto a serving plate or bowl, the drizzle with the olive

oil. Scatter over the chopped basil and chili flakes, then serve with your favorite chips,

bread or cut vegetables.