I just made a carrot puree (not fully smooth though) with a moroccan spice from Ana Sortun's Spice cookbook. So delicious! You dip either french bread or another tasty bread. Yum! And very healthy as their is only a tiny amount of olive oil with 2 lbs of carrots.

The Bittman white bean dip sounds SO good! I'm also obsessed with Ina Garten's roasted eggplant spread, which is especially fantastic on pita chips.

@tallsarah: I make that dip all the time! So good, but now I don't follow the recipe, I just do steamed carrots, salt, pepper, lemon juice, olive oil, coriander seed, cilantro, and whatever other spices I want, and either pumpkin seeds or almonds or walnuts. Soooo good and cheap to make. Now, if I have loads of people to feed for cheap, I almost always do the carrot dip and white bean dip or hummus.

I sometimes use satay sauce as a dip for crudites and French bread.

I make this baingan bharta dip. its basically an indian roasted eggplant curry, but made into a dip with some lemon juice and tahini.

http://abcdsofcooking.blogspot.com/2009/10/baingan-bharta-roasted-eggplant-curry.html

wow, the pink pepper goat cheese... ? YUM. actually most of these look fabulous, thank you! I will refer to it often!

That Mark Bittman Rosemary-Lemon Bean Dip is fantastic. It also makes a great sandwich spread.