Looking for non-mayo based dip recipe

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Forum -> Recipe Collection -> Salads & Dips

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Ella1

Thu, May 20 2021, 10:07 am

Besides tomato dip, what other dips are non mayo based? Any ideas/recipes appreciated!

DrMom

Thu, May 20 2021, 10:14 am

Salsa?

Pesto?

Hummus?

sky

Thu, May 20 2021, 10:17 am

Healthy garlic eggplant

I bake a halved eggplant on high. Sprayed with Pam and salt. Until slightly charred.
Mash without skin. Mix in 1 crushed garlic.

mom!

Thu, May 20 2021, 10:19 am

Roasted garlic

Chayalle

Thu, May 20 2021, 10:22 am

My sister makes this - it's delicious - take an eggplant and cut it in half length-wise. Score it (crisscross with a knife across it, diamond pattern). Place on baking sheet, drizzle with olive oil, salt, and pepper, and roast till it's very soft. When done, remove from oven, smear it with techina, and drizzle with sweet chili sauce.

We like fried eggplant. Peel and slice an eggplant thin. Sprinkle each slice with salt and leave for 1/2 hour, drain. Fry till soft and golden on each side. It kind of falls apart, I put it in a container and mash it a bit, so it's chunky and soft. Delicious warm or cold. Also yummy with pasta.

Crookshanks

Thu, May 20 2021, 10:22 am

We put fresh or frozen garlic on tinfoil, spray lightly with Pam, and then roast in the oven on whatever temp the rest of the Shabbos food is cooking at for approx an hour. Then we spread on challah.

hodeez

Thu, May 20 2021, 10:23 am

Eggplant diced and fried with carrots, tomatoes, and onion. Sooooo good!! Basically eggplant anything can be oil based

mamaleh

Thu, May 20 2021, 11:46 am

Olive dip can also be made without mayo. Blend olives (black, green-stuffed or not- or a combination) with a little olive oil. Add salt pepper &garlic to taste (or don’t add anything)

Success10

Thu, May 20 2021, 11:48 am

Guacamole

bigsis144

Thu, May 20 2021, 11:54 am

https://overtimecook.com/2014/.....-dip/

4 red peppers
1 large onion or 3 shallots, peeled and cut in chunks
2 cloves garlic, peeled (I use more)
2 Tablespoons olive oil
1½ teaspoons red wine vinegar (I use balsamic)
1½ teaspoons kosher salt
¼ teaspoon black pepper

Preheat the oven to 425. Line a baking tray with parchment paper and set aside.
Cut the peppers into quarters and remove the seeds. Place on the tray with the onion and garlic. Toss with remaining ingredients.
Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.
Remove from oven and set aside to cool.
Place all ingredients – including the oil from the pan – into a food processor. Blend for a couple of minutes until totally smooth.

Plan Ahead:
Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.

ra_mom

Thu, May 20 2021, 11:58 am

Garlic dip
Spinach pesto
Avocado dip
Tehina
Black olive dip
Hummus
Roasted garlic eggplant dip
Tomato dip

Ella1

Thu, May 20 2021, 12:01 pm

thanks everyone!
sorry, I should have mentioned no eggplant either. I've been doing eggplant every week and am looking for a change.

FranticFrummie

Thu, May 20 2021, 12:24 pm

If you want to have a "creamy" dip that is parve and low fat, try using silken tofu instead of mayo, and adjust the seasonings to your taste.

Tofutti "Better than Sour Cream" is also a great dip base (but not low fat.)