Please share your best dip recipes

Thu, May 13 2010, 9:29 am

I'll start - this is our favorite and almost a staple at the shabbos table at this point:

1/2 cup mayo
2 TBSP lemon juice
2 cloves of garlic, crushed
some dill

Mix well (I mix by hand with a fork).

This is good with challah or fish (especially salmon).

lilacdreams

Thu, May 13 2010, 9:37 am

This is an oldie, but goldie:

Take a small pot of sour cream (shamenet, for israelis) mix it with about a good tbspn of onion soup mix. Mix well. Put it in a pepper that has had the top cut off, stabilize it on a plate and put cut up veggies all around, different colors for variety.......or if you really want a treat use flavored potato chips to scoop out dip.

ra_mom

Thu, May 13 2010, 11:43 pm

Spinach Dip

-1 lb. frozen spinach, partially defrosted
-1/2 cup mayo
-3 cloves garlic
-salt to taste

Process in food processor.

Garlic Dip

-2 heads garlic
-1 apple
-1 tsp mayo
-splash of lemon juice
-salt and pepper to taste

(If using small heads of garlic, use small apple. If using large garlic, use large apple. Etc.)
Wrap whole heads of garlic in foil. Place on baking pan. Bake at 425 until very soft, about 1 hour.
Peel and core apple. Steam in microwave. (Alternatively, you can wrap it in foil and place it in the oven pan as well until soft, for about 35 minutes.)
Squeeze garlic heads from the top. (Will come out like a creamy stream.) Combine with apple, mayo, lemon juice, salt and pepper. Blend with stick blender. (Or in regular blender, or food processor.)

Tehina

-1/3 cup tehina
-1/3 cup water
-1 small clove garlic, crushed
-splash lemon juice
-salt to taste

Combine all ingredients in a half pound container. Cover tightly. Shake vigorously over sink until smooth. Refrigerate at least 2 hours before serving.

Black Olive Dip

-1 can pitted black olives, drained
-1/2 cup olive oil
-3-4 cloves garlic

Process in blender or food processor.

Levtov

Sun, May 16 2010, 7:31 pm

ra_mom wrote:

I made the spinach dip today and it was yummy, thanks

ra_mom

Sun, May 16 2010, 7:36 pm

Levtov wrote:

ra_mom wrote:

I made the spinach dip today and it was yummy, thanks

Thanks for letting me know Smile

ra_mom

Wed, Jun 02 2010, 3:55 pm

boro park wrote:

whats the secret to good tomatoe dip? which tomatoes do you put oil?thanx

The secret is using over-ripe tomatoes. I'm talking really red and really soft. The type that are too soft to use in a salad.

Yes, use some olive oil.
But you can make it fat free too if you'd like, if you give it enough flavor with jalepeno pepper. (2 over-ripe tomatoes, 2 small cloves garlic, 1/2 jalapeno pepper, salt (and pepper) to taste.)

key

Wed, Jun 02 2010, 4:06 pm

ra_mom wrote:

boro park wrote:

whats the secret to good tomatoe dip? which tomatoes do you put oil?thanx

I use can tomatoes for my tomato dip! I find that to work well and it soo easy

greentiger

Wed, Jun 02 2010, 5:10 pm

chazil with mushrooms

1 eggplant
1 red pepper
3 garlic cloves
1/2 can mushrooms drained
1/3 c vinegar, salt, sugar

Cube the eggplant, and toss with oil.
Bake in the oven until soft.

In the meantime, in a saucepan, fry the red pepper (cut in strips), and when it is soft add the mushrooms, and crushed garlic. (If you are using fresh mushrooms, put them in in the beginning.), then add the eggplant, pinch of salt, tsp of sugar, 1/3 c vinegar.

Last edited by greentiger on Fri, Jun 04 2010, 9:35 am; edited 1 time in total

ra_mom

Wed, Jun 02 2010, 5:43 pm

Sherri wrote:

ra-mom, will fresh spinach leaves work? I have some and I am looking to use them up. (Should I freeze them? Wink

)

Don't waste them on dip Smile

(Unless you make pesto. Mmm.)
Use the spinach leaves for a salad. They are really good.

NativeMom

Wed, Jun 02 2010, 5:48 pm

[quote="SV"]I'll start - this is our favorite and almost a staple at the shabbos table at this point:

1/2 cup mayo
2 TBSP lemon juice
2 cloves of garlic, crushed
some dill

Mix well (I mix by hand with a fork).

This is good with challah or fish (especially salmon).[/quote

I do something very similar minus the dill (sometimes I put some oregano in the dip). It's a family favorite. DH loves it with Challah and/or fish. He also likes to use it with leftover matzo Smile

I started using the Hellmanns canola mayo which is lighter (only 5 g of fat and fewer calories) it tastes great! its the only mayo we use now.

ra_mom

Wed, Jun 02 2010, 8:35 pm

ra_mom wrote:

Sherri wrote:

ra-mom, will fresh spinach leaves work? I have some and I am looking to use them up. (Should I freeze them? Wink

)

Don't waste them on dip Smile

(Unless you make pesto. Mmm.)
Use the spinach leaves for a salad. They are really good.

If you do want to use the spinach in a dip, use olive oil, not mayo.
Blend together spinach leaves, fresh garlic, olive oil, salt and pepper. Really good.