This is easy and delicious, but it will ruin everyone's breath.
Ellen's Appetizer (from my mom's fabulous friend Ellen)
a block of cream cheese or neufchâtel
a jar of oil-packed sun-dried tomatoes
a clove or two of garlic
a jar of capers
some pine nuts (raw's better than toasted)
Let the cream cheese/neufchâtel come to room temperature, then spread into the bottom of your serving dish. A pie plate or small casserole works great.
Peel a couple of cloves of garlic. Remove the root end and any green middle bits. Press the cloves of garlic directly onto the cheese, and spread out. You want the garlic juice and bits to be fairly evenly distributed.
Pull out a few of the sun-dried tomatoes and chop finely. (If you got the julienne cut variety, this will be easier to accomplish.) You'll want to use quite a few of them.
Sprinkle on a handful of the pine nuts and a couple of tablespoons of drained capers.
Drizzle on some of the oil from the tomatoes.
This is less a dip than a spread, so you'll want to have a couple of little knives on hand. It's quite thick, so doesn't work quite as well with crackers. I like it on sliced baguette.
(You could probably cream all of the ingredients into the cream cheese as well, but it won't be quite as pretty that way.)
Here's another recipe. I recently had it at a friend's house and it made me so very happy. Asparagus is good for spring: http://www.tasteofhome.com/Recipes/Tuscan-Style-Roasted-Asparagus
Finally, you could make deviled eggs in the spirit of Easter.