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What do you use in dips for Rosh Hashana instead of vinegar?
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Mevater




 
 
 


Post  Mon, Sep 23 2019, 11:49 am
Does lemon juice keep the dip fresh, as long as vinegar does?

Is lemon juice ok on Rosh Hashana?

Which are your favorite Rosh Hashana dips?
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Chayalle




 
 
 


Post  Mon, Sep 23 2019, 11:55 am
We do use lemon juice on R"H and I find that fresh lemons or limes do the best job.

For example, avocado dip made with fresh squeezed lemon, with the pit of the avocado saved and put into the container when storing, will keep fresh for quite a while. (I use recipe from the purple Chabad cookbook.)

Babaganoush - roast eggplant for about 40 minutes in oven on broil. Discard peel. Put in food processor, sprinkle salt, pepper, squeeze fresh lemon, some olive oil, mayonnaise, and a cube or 2 of frozen garlic. Process till smooth.

Fried eggplant - Peel and slice eggplant. Sprinkle with salt and let sit for about 1/2 hour. Fry in batches till golden brown and soft, turning once during frying.

Tomato - put tomatoes in processor. squeeze fresh lemon, drizzle with olive oil, salt, pepper, and garlic powder or fresh garlic. Process until smooth.
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SS6099




 
 
 


Post  Mon, Sep 23 2019, 12:02 pm
I was going to say the same about fresh lemons- + grated lemon zest. I don't find lemon juice to be equivalent to vinegar, but fresh lemon juice with some grated lemon zest is awesome.
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shmosmom




 
 
 


Post  Mon, Sep 23 2019, 12:36 pm
None of my dips use vinegar-and I make plenty dips!
These are my top 5:

Onion Dip

5 lbs onions
1/4 cup brown sugar
2 T salt
2 T black pepper
2 T mayo

Saute 5 lbs of onions until dark. Add sugar, salt & pepper and cook a bit more. Set aside to cool. Once room temperature, drain most of oil and then add 2 T mayo to mixture. Blend with hand blender until halfway blended.
This is a family favorite and lasts a month or so in the fridge.

Tomato Dip with an Extra Kick

4 tomatoes
1/3 cup oil
1 tsp salt
1/2 tsp black pepper
1 clove garlic
pinch of cayenne pepper
Dash of red pepper flakes (optional)

Blend all ingredients.

Olive Dip

10 oz green pitted olives
1 T lemon juice
1/2 cup mayonnaise

Blend all ingredients until desired consistency.

Garlic Dip

6 cloves garlic
¼ cup olive oil
1 pinch black pepper
1 pinch salt
1 pinch onion powder
1 pinch paprika
0 any other spice you like
½ cup mayonnaise (optional)

Peel garlic cloves and place in small tin pan with oil and spices.
Bake at 350 for 40 minutes.
Option 1: Enjoy the garlic cloves with your challah and dip your challah into the spicy oil too.
Option 2: cool down, add mayo & blend.

Roasted Red Pepper Dip

2 red peppers
1 large juicy beef tomato
1 clove garlic, crushed
½ tsp salt
¼ tsp fresh ground pepper
¼ tsp onion powder
Dash or two of cayenne pepper or red pepper flakes

Preheat oven to 400.
Deseed peppers and lay them skin side up on pan.
Roast 25 min or until skin is charred.
Let cool, remove skin from peppers and blend in food processor with other ingredients until desired consistency.
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smile12345




 
 
 


Post  Mon, Sep 23 2019, 12:39 pm
shmosmom wrote:
None of my dips use vinegar-and I make plenty dips!
These are my top 5:

Onion Dip

5 lbs onions
1/4 cup brown sugar
2 T salt
2 T black pepper
2 T mayo

Saute 5 lbs of onions until dark. Add sugar, salt & pepper and cook a bit more. Set aside to cool. Once room temperature, drain most of oil and then add 2 T mayo to mixture. Blend with hand blender until halfway blended.
This is a family favorite and lasts a month or so in the fridge.

Tomato Dip with an Extra Kick

4 tomatoes
1/3 cup oil
1 tsp salt
1/2 tsp black pepper
1 clove garlic
pinch of cayenne pepper
Dash of red pepper flakes (optional)

Blend all ingredients.

Olive Dip

10 oz green pitted olives
1 T lemon juice
1/2 cup mayonnaise

Blend all ingredients until desired consistency.

Garlic Dip

6 cloves garlic
¼ cup olive oil
1 pinch black pepper
1 pinch salt
1 pinch onion powder
1 pinch paprika
0 any other spice you like
½ cup mayonnaise (optional)

Peel garlic cloves and place in small tin pan with oil and spices.
Bake at 350 for 40 minutes.
Option 1: Enjoy the garlic cloves with your challah and dip your challah into the spicy oil too.
Option 2: cool down, add mayo & blend.

Roasted Red Pepper Dip

2 red peppers
1 large juicy beef tomato
1 clove garlic, crushed
½ tsp salt
¼ tsp fresh ground pepper
¼ tsp onion powder
Dash or two of cayenne pepper or red pepper flakes

Preheat oven to 400.
Deseed peppers and lay them skin side up on pan.
Roast 25 min or until skin is charred.
Let cool, remove skin from peppers and blend in food processor with other ingredients until desired consistency.


Thanks for posting these, always looking for new dip recipes. Can't wait to try them!
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shmosmom




 
 
 


Post  Mon, Sep 23 2019, 12:42 pm
smile12345 wrote:
Thanks for posting these, always looking for new dip recipes. Can't wait to try them!


Let me know what you think.
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Ema of 4




 
 
 


Post  Mon, Sep 23 2019, 12:52 pm
I don’t make dips with vinegar in them, but if I did I would use lemon juice or lime juice.
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Mevater




 
 
 


Post  Mon, Sep 23 2019, 1:09 pm
shmosmom wrote:
None of my dips use vinegar-and I make plenty dips!
These are my top 5:



Thanks!
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top mom




 
 
 


Post  Mon, Sep 23 2019, 1:10 pm
Will definitely try the onion dip sometime this week
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Ruchel




 
 
 


Post  Mon, Sep 23 2019, 3:56 pm
Honey for the challah
no dip/salads
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Rubber Ducky




 
 
 


Post  Mon, Sep 23 2019, 4:06 pm
Garlic cloves roasted in olive oil make a great challah dip. I make this all year round:

1 head garlic
1/4 cup olive oil

Peel individual cloves. Place them in a small baking dish (I use a stainless steel au gratin pan)
Pour olive oil over the garlic.
Bake at 350° for 1 hour.
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Rubber Ducky




 
 
 


Post  Mon, Sep 23 2019, 4:06 pm
shmosmom wrote:
None of my dips use vinegar-and I make plenty dips!
These are my top 5:

Onion Dip

5 lbs onions
1/4 cup brown sugar
2 T salt
2 T black pepper
2 T mayo

Saute 5 lbs of onions until dark. Add sugar, salt & pepper and cook a bit more. Set aside to cool. Once room temperature, drain most of oil and then add 2 T mayo to mixture. Blend with hand blender until halfway blended.
This is a family favorite and lasts a month or so in the fridge.

That sounds delicious!
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agreer




 
 
 


Post  Mon, Sep 23 2019, 4:38 pm
shmosmom wrote:
None of my dips use vinegar-and I make plenty dips!
These are my top 5:

Onion Dip

5 lbs onions
1/4 cup brown sugar
2 T salt
2 T black pepper
2 T mayo

Saute 5 lbs of onions until dark. Add sugar, salt & pepper and cook a bit more. Set aside to cool. Once room temperature, drain most of oil and then add 2 T mayo to mixture. Blend with hand blender until halfway blended.
This is a family favorite and lasts a month or so in the fridge.



Thanks for typing all the recipes up! I can't wait to try.

You mention draining the oil - how much do you use? It's not in your ingredients list so I'm wondering if it's just "as needed" or a specific amount.

TIA
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thunderstorm




 
 
 


Post  Mon, Sep 23 2019, 4:42 pm
agreer wrote:
Thanks for typing all the recipes up! I can't wait to try.

You mention draining the oil - how much do you use? It's not in your ingredients list so I'm wondering if it's just "as needed" or a specific amount.

TIA

She means to drain the oil from the onions after you sautéed them. You can sauté the onions in how ever much oil you usually sauté your onions in.
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shmosmom




 
 
 


Post  Mon, Sep 23 2019, 6:30 pm
thunderstorm wrote:
She means to drain the oil from the onions after you sautéed them. You can sauté the onions in how ever much oil you usually sauté your onions in.


Yeah that is what I meant.
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top mom




 
 
 


Post  Wed, Sep 25 2019, 1:19 pm
Any vinegar-free ceasar dressing recipes?
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EmpireState




 
 
 


Post  Wed, Sep 25 2019, 2:59 pm
shmosmom wrote:
None of my dips use vinegar-and I make plenty dips!
These are my top 5:

Onion Dip

5 lbs onions
1/4 cup brown sugar
2 T salt
2 T black pepper
2 T mayo

Saute 5 lbs of onions until dark. Add sugar, salt & pepper and cook a bit more. Set aside to cool. Once room temperature, drain most of oil and then add 2 T mayo to mixture. Blend with hand blender until halfway blended.
This is a family favorite and lasts a month or so in the fridge.

Tomato Dip with an Extra Kick

4 tomatoes
1/3 cup oil
1 tsp salt
1/2 tsp black pepper
1 clove garlic
pinch of cayenne pepper
Dash of red pepper flakes (optional)

Blend all ingredients.

Olive Dip

10 oz green pitted olives
1 T lemon juice
1/2 cup mayonnaise

Blend all ingredients until desired consistency.

Garlic Dip

6 cloves garlic
¼ cup olive oil
1 pinch black pepper
1 pinch salt
1 pinch onion powder
1 pinch paprika
0 any other spice you like
½ cup mayonnaise (optional)

Peel garlic cloves and place in small tin pan with oil and spices.
Bake at 350 for 40 minutes.
Option 1: Enjoy the garlic cloves with your challah and dip your challah into the spicy oil too.
Option 2: cool down, add mayo & blend.

Roasted Red Pepper Dip

2 red peppers
1 large juicy beef tomato
1 clove garlic, crushed
½ tsp salt
¼ tsp fresh ground pepper
¼ tsp onion powder
Dash or two of cayenne pepper or red pepper flakes

Preheat oven to 400.
Deseed peppers and lay them skin side up on pan.
Roast 25 min or until skin is charred.
Let cool, remove skin from peppers and blend in food processor with other ingredients until desired consistency.


All sound great- for the onion dip, it’s 2 tablespoons each salt and pepper? Just making sure that’s not a typo. TY
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Blessing1




 
 
 


Post  Wed, Sep 25 2019, 3:09 pm
Can vinegar be used in cooked and baked recipes?
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lkwdlady




 
 
 


Post  Wed, Sep 25 2019, 3:10 pm
I just do tomato dip and techina (homemade)
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Blessing1




 
 
 


Post  Wed, Sep 25 2019, 3:13 pm
Most of my homemade dips do not have vinegar.
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