3 large plum tomatoes, sliced
2 tbs olive oil
salt and pepper
3/4 cup (about 5-6 oz) goat cheese, softened
2 boneless, skinless chicken breasts (about 3/4 lb)
2 cups shredded romaine lettuce
4 8-10” flour tortillas

1. Heat oven to 325 degrees. Line sheet pan with foil. Line pan with tomato slices in a single layer, drizzle with 1 tbs olive oil, salt and pepper. Bake until shriveled slightly, 30-45 minutes.

2. While tomatoes are roasting, heat other 1 tbs olive oil in a medium skillet. Saute chicken for 8-10 minutes until cooked, turning once. Let rest until cooled, cut into thin slices.

3. To assemble, heat each tortilla in the microwave for 10 seconds to soften. Spread with goat cheese, top with lettuce, tomato and chicken. Roll tightly, wrap in plastic wrap and chill. When ready to serve, remove plastic, cut into 1” slices and serve.

1 loaf white sandwich bread
1/2 cup cream cheese (4 oz)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon finely chopped fresh Dill, plus more for garnishing
1 seedless cucumber, sliced thinly

1. To prepare bread, roll each slice to flatten slightly, then use a round cutter to cut bread into small circles (I got two circles from each piece). Cover with a damp paper towel to keep from drying out.

2. Mix cream cheese, garlic powder, salt, pepper and 1 tablespoon dill in a small bowl. Spread lightly on bread, top with cucumbers and garnish with fresh dill sprigs. Cover with a damp paper towel until ready to serve.

These dips are a great departure from the norm, giving variety but not overwhelming guests with too many new tastes. The avocado tomatillo dip is a light alternative to guacamole- almost a green salsa/guac hybrid. The curry chutney dip is flavorful, but not spicy, and the cucumber dip is cool and refreshing.

Cucumber Yogurt Dip
(makes about 2 cups)

16oz plain yogurt (2 small containers)
1 seedless cucumber, peeled and grated
1 clove garlic, minced or grated
1 tbs fresh lemon juice
1 tbs fresh minced dill
salt to taste

Thicken yogurt by placing it in a sieve lined with cheese cloth or a coffee filter overnight in the refrigerator (this drains the extra liquid in the yogurt, you could use greek yogurt to skip this step). Mix all ingredients and chill before serving.

Avocado Tomatillo Dip
(makes about 2 cups)

1/2 lb fresh tomatillos (about 5-6), husked, washed and chopped
1/4 cup chopped cilantro
2 cloves garlic, chopped
1 jalepeno, seeded and chopped
1 ripe avocado, pitted, peeled and mashed
1/3 cup sour cream
1 tbs fresh lime juice
salt

Blend first 4 ingredients in a coarse puree. Mix with avocado, sour cream and lime juice. Season with salt and serve. (Can be made a day ahead and chilled.)

Curry Chutney Dip
(makes about 2 cups)

16oz plain yogurt (2 small containers)
1/3 cup mayonnaise
1/4 cup mango chutney (I used Major Grey’s)
1 tbs minced cilantro
1 scallion, chopped
1 tsp fresh lime juice
1 tbs olive oil
1 clove garlic, minced or grated
1 tbs curry powder

Thicken yogurt by placing it in a sieve lined with cheese cloth or a coffee filter overnight in the refrigerator (this drains the extra liquid in the yogurt, you could use greek yogurt to skip this step). Mix yogurt with next 5 ingredients. Heat oil in a small skillet, add garlic and saute 1 minute. Add curry powder and cook until fragrant, about 30 seconds. Remove from heat and cool. Stir into dip, chill and serve.