24 tip roast recipes

Oven-roasted cherry tomato and garlic make this delicious dip absolutely addictive. Sweet, tangy and garlicky. You can dip some crunchy vegetables into it, spread it over the toast or toss it with some pasta. Heirloom or vine-ripe tomatoes work well too.

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.

Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.

This succulent pot roast is soaked in beer which makes it a crockpot hit that is perfect for a Superbowl party!

Salt-roasted shrimp with a scampi beurre blanc dipping sauce. A showstopper appetizer where shrimp cook shell-on over a bed of rock salt and get served with a buttery white wine dip.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Roast beef tortilla roll-ups with bacon horseradish dip and crisp lettuce, sliced into pinwheels. A no-cook appetizer or lunch that chills ahead and cuts clean for party platters.

Fresh soybeans (edamame) dip on crackers topped with a roasted cherry tomato. Perfect light tasting finger food when company is coming.

Baba ghanoush blends roasted eggplant with garlic, cumin, and lime juice into a smoky Middle Eastern dip. Vegan, five-ingredient, and ready in 30 minutes. No tahini in this lighter version.

Apricot horseradish sauce whisked together in five minutes from jam, fresh horseradish, and lime juice. A sweet-and-fiery dipping sauce for ham, smoked salmon, or roast pork that keeps for weeks.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Roasted marinated crab with ginger, garlic, and serrano chiles served with a butter dipping sauce. Whole crab is marinated up to 4 hours, then grilled or oven-roasted until bright red and opaque.

Tahini and hazelnut dip with pan-roasted hazelnuts, garlic, lemon juice, and sesame paste. A nutty, creamy vegan dip with rich toasted flavor that deepens overnight in the fridge.

Eggplant guacamole dip made with roasted eggplant, tomatoes, cumin, cilantro, and chili powder. A creamy, smoky avocado-free twist on classic guacamole that's naturally low fat.

South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.