When the weather gets so hot we're not very hungry, sometimes appetizers and salad make a nice supper.

Hot Artichoke Dip, Lighter Version

2 (14 oz.) cans artichoke hearts, drained
8 oz. light cream cheese, softened
1 cup plain low fat yogurt
2 medium cloves garlic, crushed
1 4 oz. can chopped green chilies, drained
2 tablespoons Parmesan cheese
3/4 teaspoon Tabasco sauce

Chop the artichokes, combine cream cheese, yogurt, garlic, chiles, Parmesan and Tabasco in a food processor; process until blended. Add the artichokes and process just to mix. Transfer to a small baking dish or 8 inch pie plate, and bake in a 325 degree oven 25 minutes. Serve warm with pita chips or crackers.

Rustic Tomato Bread Salad

1/2 pound crusty peasant style bread torn into bite size pieces (about 6 cups)
2 large vine-ripened tomatoes (about 1 1/2 pounds) cut into 3/4 inch pieces
3/4 cup finely chopped inner (very pale green) celery ribs and leaves
1/3 cup small brine cured black olives such as Gaeta or Niçoise, halved and pitted
1/4 cup finely chopped red onion
2 tablespoons drained capers
2 to 3 tablespoons red wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup extra virgin olive oil
(A small handful of coarsely torn basil leaves)
(2 medium cucumbers, peeled and cut in 3/4 inch pieces if desired)

On a large baking sheet spread bread in one layer and toast under broiler about 4 inches from heat until pale golden, about 3 minutes on each side. Cool bread. Toss together bread, tomatoes, chopped celery, olives, onion, and capers. In a blender or small food processor blend together vinegar, garlic paste, olive oil, and salt and pepper to taste until smooth and drizzle over salad. Toss well and let stand at room temperature. Garnish with 1 cup fresh basil, torn into pieces.

I've had bread salad like this at nicer Las Vegas buffets and it was so good. If and when I get some tomatoes out of my high-altitude garden, this is the first thing I'm going to make.