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Dips please



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cozyblanket




 
 
    
 

Post Wed, Mar 21 2018, 11:31 am
Please share easy and yummy dip recipes. Both mayo based and non-mayo based.
Please write how long they stay good for!!

Dd wants to make dips☺
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Hashem_Yaazor




 
 
    
 

Post Wed, Mar 21 2018, 10:20 pm
Matbucha? Guacamole? Baba ganoush? Roasted onion/garlic spread? Any of these interest you?
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Miri7




 
 
    
 

Post Wed, Mar 21 2018, 11:26 pm
We do olive dip. Put green olives (pitted) into food processor with a bit of garlic and mayo. You can experiment with the ratios and consistency. I use a mini-chopper or my pesach cuisinart.
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penguin




 
 
    
 

Post Wed, Mar 21 2018, 11:47 pm
Dill dip. Dill, garlic, a bit of sugar, mix into mayo. Also some parsley if you want.
I guess you can google for exact recipes.
I put in chopped pickles if I have them or pickle relish.
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losingweight




 
 
    
 

Post Wed, Mar 21 2018, 11:52 pm
Check out between carpools. They posted a whole lot of dips last year for pesach.
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tichellady




 
 
    
 

Post Thu, Mar 22 2018, 12:45 am
She posted some dips that look yummy. I don’t like matzah so I don’t love dips on pesach, but I do like doing appetizer salads or soups

https://peaslovencarrots.com
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juggling




 
 
    
 

Post Thu, Mar 22 2018, 1:27 am
Naomi nachman has a list of pesach dips. I made the olive one last year, and also the mock hummus. (If you don't eat kitniyot but do eat quinoa, it's an interesting concept. It went over well at my yom tov meal. I'll probably make it again.)
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tryinghard




 
 
    
 

Post Thu, Mar 22 2018, 9:47 am
saute a lot of onions with some brown sugar added to taste. Blend with mayo. All to taste, sorry no real measurements


Also, I looove this one (I leave out the jalapenos as I hate their flavor):
5 Minute Magic Green Sauce – SO AWESOME. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! Vegan.

INGREDIENTS
1 avocado
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two – get lots of limey goodness in there!)
1/2 cup water
1/2 cup olive oil
1 teaspoon salt
1/2 cup pistachios (you can sub other nuts – see notes)
INSTRUCTIONS
Pulse all ingredients – except pistachios – in a food processor until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.
https://pinchofyum.com/5-minut.....sauce
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Grateful2bhere




 
 
    
 

Post Thu, Mar 22 2018, 6:15 pm
If in super pinch, I'll roast garlic:

slice off generous top of garlic bulb (can reserve tops for crushing for something else) coat w/ a little oil, & wrap in parchment, or sprayed foil (will get sticky) and bake 350 for around an hour, more or less depending on if like cooked or very carmelized/toasty.
Serve just as is with a knife to extract garlic & have with matzah
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amother
Red


 

Post Thu, Mar 22 2018, 7:18 pm
- Chop spinach in food processor, a little mayo, lemon and garlic.

- Roasted red pepper dip from overtime cook.

- roast eggplant on stove top. Purée, add garlic, lemon, salt and pepper

- kalamata olives, lemon, parsley, capers and olive oil in food processor
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SuperWify




 
 
    
 

Post Thu, Mar 22 2018, 7:22 pm
Mmmmm... pesach cooking in our house always started with my mom putting up tons of canned tomatoes to cook in really low for hours and magically turned into the best matbucha ever.

You can also make roasted garlic dip. Peel lots of garlic roast with lots of oil paprika salt pepper on 300’ for about 20 minutes.

Dill dip (mayo based)

Roasted eggplant

Etc
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imamother153




 
 
    
 

Post Fri, Mar 23 2018, 10:17 am
I can’t believe no one mentioned tomato dip yet! We don’t eat any of the above mentioned foods but we do eat peeled tomatoes. I’ll make them for achron shel peasach when we ”brok”.
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cozyblanket




 
 
    
 

Post Fri, Mar 23 2018, 10:43 am
Thank you, everyone!!
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Grateful2bhere




 
 
    
 

Post Fri, Mar 23 2018, 4:10 pm
SuperWify wrote:
Mmmmm... pesach cooking in our house always started with my mom putting up tons of canned tomatoes to cook in really low for hours and magically turned into the best matbucha ever.

You can also make roasted garlic dip. Peel lots of garlic roast with lots of oil paprika salt pepper on 300’ for about 20 minutes.

Dill dip (mayo based)

Roasted eggplant

Etc


Hi, would it be possible for you to describe more how this matbucha is made? In case yes,ty in advance
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