Add a Meyer lemon to just about anything and it instantly becomes not only a better version of itself—thanks to the sweet-tart nature of the citrus—but a California version of itself. The trees of this softer-skinned citrus grow particularly well in California, and the fruits are typically juicier than their Eureka counterparts, with more of an orange flavor than puckering lemon. It elevates this classic dip into something worthy of a fancy dinner party, especially when you let it bubble and broil on the grill. Serve it with chips, crackers, vegetables, or bread. Or just down it with a spoon when nobody’s watching. —Tyler Florence, American Grill: 125 Recipes for Mastering Live Fire
Read our recent interview with Florence here, and get recipes for his grilled pork chops with herb butter and campfire potatoes with tomatoes, bacon, and blue cheese.
