Finely chop spinach, arugula, and shallot in processor. Add sour cream and mustard; process just until blended. Transfer to medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.) Stir cucumber into sour cream mixture. Season to taste with salt and pepper.Makes about 2 cups...

In a small bowl, whisk mayonnaise, chipotles (depending on desired spiciness), cumin to blend.Makes about 1/2 cup...

Blend all ingredients in medium bowl. Season salmon butter with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using...

Mix all ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. Use at room temperature.)Makes about 1/4 cup...

Finely chop black olives and 3 tablespoons toasted walnuts in processor. Add olive oil, Dijon mustard, garlic, thyme, oregano, sage, and cayenne pepper and process until coarsely pureed. Stir in remaining 1/4 cup chopped toasted walnuts. (Spread can be prepared up to 3 days ahead. Cover with plastic and refrigerate.)Makes about 1 1/3 cups...

Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool. Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours...

Mix all ingredients in large bowl. Using electric mixer, beat until blended. Transfer to serving bowl, cover and chill dip at least 1 hour and up to 3 days.Makes about 4 cups...

Mix all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate.)Makes about 2/3 cup...

Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or an 8- to 10-quart deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180 F (do not let boil). Remove from heat...

In a small pot, toast the chipotles over medium heat for 2 minutes. Add the vinegar, bring to a simmer, and simmer for 2 to 3 minutes. Remove from the heat and pour into an airtight container. Allow the vinegar to sit for at least 24 hours before using. Stored in a cool, dark place, this spicy vinegar will keep for 6 months. This recipe is a component of Tamarind Barbecued Duck with Smoky Plantain Crema...

Mix all ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. Use at room temperature...

Blend first 5 ingredients in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill...

Stir together all ingredients and let stand 30 minutes to allow flavors to develop...

Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead...

Mix unsalted butter, sun-dried tomatoes, Kalamata olives, anchovy fillets, and capers in small bowl. Season to taste with salt and pepper. Transfer tapenade butter to sheet of plastic wrap. Using plastic wrap as aid, form tapenade butter into 1-inch-diameter log, wrapping plastic tightly around log. Chill tapenade butter until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Cut log crosswise into 1/4- to 1/3-inch-thick slices...

In wide, deep, heavy-bottomed saucepan over moderate heat, bring cream to simmer. Cook, uncovered and without stirring, until thickened enough to coat back of wooden spoon, about 5 minutes. Stir in spinach and cook, stirring occasionally, 2 minutes. Transfer to bowl and cool slightly. Stir in sour cream and season with salt and freshly ground black pepper. Serve warm...

Combine garlic and milk in a 1- to 1 1/2-quart heavy saucepan and gently simmer over low heat, uncovered, until garlic is very tender, about 20 minutes. Cool slightly, about 5 minutes, then purée mixture with anchovies, oil, and mayonnaise in a blender until smooth. (Use caution when blending hot liquids.) Add more milk to thin if necessary. Cooks' note:Anchovy mayonnaise can be made 1 day ahead and chilled, covered...

Pulse butter and marmalade in a food processor until combined well. Transfer to a small crock or serving bowl. Cooks' note:Butter can be made 5 days ahead and chilled, covered. Bring to room temperature before serving (this will take about 30 minutes)...

Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse cucumbers. Drain and pat dry with paper towels. Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels. Stir vinegar and next 3 ingredients in large bowl to blend. Add cucumbers and radish; toss to coat. Cover and chill at least 30 minutes and up to 2 hours...

Combine all ingredients in medium bowl. Season relish with salt and pepper. Let stand at least 30 minutes. (Can be made 6 hours ahead. Cover and chill...

1. Chop artichokes and mix together with all other ingredients. 2. Put in shallow pan and bake at 350 for 30 minutes. 3. Serve with tortilla chips, bread or crackers...

1. In a bowl, mush avocados until slightly chunky. 2. Add tomato, onion, peppers, garlic, lime and salt.  Mix together. 3. Serve immediately with tortilla chips, vegetables or pita bread...

1. Soften and spread cream cheese on bottom and sides of 9-inch microwavable pie dish. Mix chili with red pepper and spread over cream cheese. Sprinkle with cheddar cheese. 2. Microwave on high for 3 minutes or until mixture is hot and cheese is melted. 3. Serve hot with corn chips or tortilla chips...

Mix all ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. Use at room temperature.)Makes about 1/4 cup...

Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Cool syrup, then cover and chill until cold, about 2 hours. (Will keep up to a month in the refrigerator...