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This recipe is about trust. Because I know okra can be a tough sell. I get it. And I'm not going to tell you that these grilled okra spears taste like French fries or anything else -- they taste like okra. Which I happen to love.

I love their earthy and undeniably green flavor. I love the charred bits that get crispy on the grill (which are, if I may say so, rather fry-like). I love the way the seeds pop between my teeth. This is the recipe that made fall in love with okra. Trust me on this one.

You're probably wondering about the slime factor here. Oh, the dreaded slime factor! Since the okra is quickly cooked over high heat and because each pod remains intact in its own little okra universe, the slime factor is minimized in this recipe. Think "creamy" rather than "slimy" in this instance. (Trust.)

Of course, if the okra is a tough sell, this chipotle dipping sauce certainly should not be. As much as I love okra, it still needs something to jazz it up. Something to contrast the earthiness and add a bit of zing. Something like smoky-spicy chipotle peppers and lime juice mixed into a sauce of sour cream and mayo. Yes, that will do it quite nicely. If you have leftover sauce, by the way, save it for spreading on sandwiches and burgers or just eating with raw veggies. It keeps in the fridge for at least week -- probably more.

One more argument for this grilled okra: it makes a great party appetizer. Besides being quick and easy to grill, they're unexpected and intriguing. Surely, you can try just one. To be polite, of course. And then, much like any other crunchy, salty, intriguing snack, suddenly they're gone. (Trust.)

Grilled Okra with Spicy Chipotle Dipping Sauce

Serves 4 to 6.

1 pound finger-sized okra

1 tablespoon olive oil

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