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Add toasted onion dip, above, or some smoked eggplant dip to a relaxed summer menu. (Amy Thielen / For the Enterprise)

Dips a key summer sustenance

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Now that summer has officially arrived I am moving, in theory, into my summer kitchen. That means that sometimes we eat cold sandwiches for dinner (gasp!) and when it gets real hot, we may just eat watermelon (with a squirt of lime, please) for breakfast. It also means long preludes to late dinners from the grill, and time for lounging and talking that involves sitting around a central low table of dips, chips and freshly pulled garden vegetables.

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