ISO incredible homemade dips

rain

Mon, May 11 2015, 11:25 am

Hi,

Do you mind posting your recipes for amazing, no fail dips? Matbucha, onion dip, eggplant, broccoli. ANY TYPE

Thanks!

coconutbutter

Mon, May 11 2015, 12:56 pm

Roasted Jalapeno Dip:

By Miriam Pascal, overtimecook.com

Ingredients:

8 jalapenos

2-3 cloves garlic, peeled

2 Tablespoons olive oil

1 cup mayonnaise (This past week I used Techina instead and it was still a great hit)

salt and black pepper, to taste

Instructions:

Preheat oven to 450. Line a cookie sheet with parchment paper and set aside.

Cut the jalapenos in half. Remove all or some of the seeds and membranes, depending on how hot you like it. (The more of the membrane and seeds you leave behind, the hotter it will be.)

Place the jalapeno, garlic and olive oil on the tray, and toss to combine.

Bake at 450 for 25 minutes.

Remove from oven and set aside to cool.

When the jalapeno and garlic has cooled, place them with the oil from the tray into the bowl of a food processor (you can also use a tall bowl of container and an immersion blender.) Add the mayo and blend until smooth. Add salt and pepper to taste.

amother

Slategray

Mon, May 11 2015, 1:30 pm

Yummy squash dip

3 big onions
2 green squash
3 boiled eggs
salt and pepper to taste

Sauteed the onions in oil until golden brown add the squash cut into chunk sauteed until everything is soft than let cool once cool mash in a hand blender with the boiled egg add salt and pepper to taste.

pumpernickle

Mon, May 11 2015, 1:42 pm

Easy Eggplant babaganoush

2 eggplants
1 jar mayo
2 frozen garlic cubes
Salt to taste.

Peel and slice eggplant and put them single layered on a cookie sheet pan. Pour plenty of oil over it and put into oven on broil until golden black. Abt 8 minutes. Put eggplant slices into a container, Add rest of ingredients and blend with handblender while hot.

Mrs Bissli

Mon, May 11 2015, 1:43 pm

A few variation based on charred/broiled aubergines.

Wash and cut off the stems from aubergines. Cut lengthwise in half.
Line a shallow foil pan with foil. Set on broil setting, sprinkle small amount of salt
and broil till the skin is completely charred. Let cool till you can handle. Scoop out
cooked flesh and set aside. (You'll get lots of liquid, most of which you can drain).
Mash with fork to chunky puree. Aubergines shrink a lot--I usually start with 3 big ones.
* add sautéed chopped onions (or fried onion pieces), 1 teasp onion soup mix,
1-2 tbsp tehinni , chopped parsley optional
* Season with olive oil, lemon juice, salt & pepper. Garnish with finely chopped
red and green peppers, cilantro.
* for dairy, you can add plain greek yogurt, salt & pepper or onion soup mix.
===============================================

White bean dip
* Rinse cannelloni beans from tin. Drain very well. Peel and slice 4-5 cloves of garlic
till soft but before it turns brown. Puree cannelloni beans, 1/2 slice of white bread
(crusts removed and torn in pieces), garlic. Adjust seasoning (they tend to go flat,
so add enough salt & pepper). You can add rosemary or other herbs.

===============================================
Homemade pesto
* Wash and dry very well 2 large-ish packet of basil. Remove leaves from stalks.
* Fry 2-3 cloves of garlic till soft but before it turns brown. Toast 1.5oz pine nuts
(make sure they don't burn). Process basil leaves, pine nuts, garlic, with
2-3 tbsp. olive oil, 1 teasp salt to paste.
* for milky, you can also add grated parmesean. If you want it garlickey add
1 clove raw garlic instead of fried garlic. If storing, add a dash of lemon juice
so pesto stays green.
* This is rather strong sauce, good for pasta, potato salad, fish, chicken etc.

===============================================
Mouhammara (red pepper, chilli and walnut dip)
2 sweet red peppers, cored and quartered
2 clove garlics
1 small to medium onion, chopped very finely in food processor or grated
1/2 slice of bread
3/4 cup walnut pieces
1/3 cup olive oil
1 tsp salt
a very small pinch of cumin
2-3 tbsp harissa (use lss if you don't want much heat)
2 tbsp pomegranate molasses/syrup (optional)

Place red peppers skin up in a shalow baking pan lined with a foil, sprinkle with a bit of salt. Heat grill/broiler and grill till the skin is completely charred. Cover/wrap the foil up, let steam till cool to handle. Peel off skin. Toast walnuts for a few minutes, remove skins if preferred. Whizz bread in a food processor to make breadcrumbs. Add all ingredients (including liquid from roasted peppers) and process (using pulses) briefly till thick paste forms. It should be still chunky somewhat, not too smooth. Adjust seasoning. Great served with pita triangles or crudite. Freezes well.

I also think I must have posted recipe for barzigan some time ago.
It's a dip with fine bulgher, chopped roasted walnuts, chopped onion, tomato concentrate and either tamarind or pomegranate molasses.

Mrs Bissli

Mon, May 11 2015, 1:49 pm

Carrot dips/pate (for some reason we call it confit)
* Grate 3 large or 4 medium carrots VERY finely.
Sautee with 1-2 tbsp. oil, generous dash or two of ground cumin,
salt & pepper, a pinch of chicken soup powder. Add a tbsp. or so
of water if it starts to get too dry. Cook for 15-20min stirring well
till carrots turn really soft and turns more yellowish than orange-ish.
* If you want add another dash or two of hawadj (yellow stuff, not the
one for coffee) and/or chilli.
* If it's too coarse, you can whiz in a food processor.

iamamother

Mon, May 11 2015, 1:50 pm

I make babagenush with no mayo

cut eggplant in half lengthwise bake until soft (u usually do it together with other things in my oven so its a 350 and I keep it in there for 2 hrs
saute diced onions (I usually do one onion to one eggplant but theres no real recipe here)
3-4 cloves of roast garlic (cut top of of a head of garlic, drizzle with olive oil and salt and wrap tightly in foil- 350 for an hr

place everything in food processor and blend until desired consistancy

Last edited by iamamother on Mon, May 11 2015, 2:00 pm; edited 1 time in total

heidi

Mon, May 11 2015, 1:53 pm

The no mayo babganoush sounds amazing. I'm going to try it!
The curried chickpeas that I found here on imamother are delicious and really easy to prepare.
Please keep the ideas coming. I am sick of buying the same old dips!

amother

Lilac

Mon, May 11 2015, 1:57 pm

The matbucha recipe my dh makes:
(You can play with the spiciness- use more or less of the hot peppers as you prefer. What I typed in English includes dh's modifications.)

Based on:
http://www.ynet.co.il/ency/1,7......html

1/2 cup oil
4 green bell peppers, diced
2 hot peppers, diced
3 kilograms (6.6 lb) tomatoes, peeled and diced (can use fresh or canned)
8 cloves of garlic, minced/crushed
salt and black pepper to taste
1 tsp sweet paprika

1. Heat oil in a heavy pot. Sautee both types of pepper for about 10 minutes on a medium flame.
2. Add tomatoes, garlic, salt, black pepper, and paprika. Cook uncovered, stirring occasionally, until it reaches desired consistency. Cool and blend with an immersion blender.

iamamother

Mon, May 11 2015, 2:02 pm

heidi wrote:

I edited the recipe to say 3-4 cloves of garlic- its not a whole head!

heidi

Tue, May 12 2015, 12:38 am

Thanks!

champion

Tue, May 12 2015, 8:25 am

three really really simple dips.
olive dip
1 cup pitless olives
1 cup mayonaise
1 tsp of the olive juice
1 tsp olive oil
salt and pepper.

blend the olives in the blender, add rest of ingredients

onion dip
2 large onions, chop, sautee
1 cup mayonaise
salt, pepper.

blend the sateed onion in the blender, add rest of ingredients.

dill dip
handful of fresh dill chopped small
3/4 cup mayonaise
1/4 cup water
2 tbsp vinigar
salt, pepper, onion powder, dried parsley
mix

Mrs Bissli

Tue, May 12 2015, 8:31 am

BTW if you don't want to use mayo but want creamy but still parve alternative, you can whizz silken/soft tofu, though you'll need to adjust seasoning with salt/herbs/spices/vinegar or lemon juice. Healthier, less fat, and less worry about food poisoning in warmer climate.

Notsobusy

Tue, May 12 2015, 8:35 am

Champion, can I make the dill dip with frozen dill cubes? I just bought dill dip for the first time this past Shabbos and I was thinking I could probably make my own, so thanks for the recipe.

champion

Tue, May 12 2015, 8:38 am

yes.
sometimes I buy fresh dill but don't use the whole thing so I make my own dill cubes.
I chop up the dill, put it into a ice cube tray (they sell trays with covers) and add a bit of water to each cube.
when I use these cubes for the dip I don't use all the water the recipe calls for

Notsobusy

Tue, May 12 2015, 8:40 am

Thanks for the quick response. I will definitely be trying this recipe, I love dill.