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Whether it’s a shabbos or yuntif seudah, a Sunday morning brunch or a regular weeknight dinner, every meal is easily enhanced by serving a ton of dips along side whatever you have prepared. PERIOD.
So, here it is, my ultimate list of amazing dip recipes.
BRING ON THE MATZAH!
I hope you all have a peaceful weekend.
&
,Danielle
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Ingredients
- 2 cups of oil (a neutral oil like canola, walnut or grapeseed. No olive oil)
- 2 whole eggs
- 1/2 lemon juiced
- 1 tsp. Salt
- 1/2 tsp Pepper
- 1 heaping tsp. dijon mustard (when not making for pesach)
- 3 cloves garlic, minced
Instructions
- Place all the ingredients in the long container that comes with your immersion blender.
- Place the blender in and the second it touches the eggs turn it on and do not lift it (oil on top will slowly drizzle in).
- Once the mixture on the bottom of the container gets thicker gently gently lift up one side and then don’t lift other side until all oil is streamed in.
- Continue that process of only lift one side and then the other until you reach the top of the container.
- At this point go up and down 2-3 times and all the oil will be incorporated and your mayo thick and creamy.
For garlic mayo
- Take out half the mixture (unless you want all garlic mayo) and reserve.
- Add in three cloves of crushed garlic and then one last blend.
Ingredients
- 3 cloves Garlic
- 1/2 purple onion
- 1-2 jalapeno (if you want it less spicy, remove the ribs and seeds
- 4 tomatoes, halved
- 1 tsp salt
- 1/2 tsp pepper
- 3 Tbsp olive oil
Instructions
- In food processor blend pulse garlic, onion and jalapeño.
- Add in tomatoes, salt and pepper
- With food processor running drizzle in olive oil.
- Taste and adjust seasoning
Ingredients
- 1 can pitted olives drained
- 1 thai chili (seeds and ribs removed if you want it more mild)
- 1 clove garlic
- 3 tbsp regular mayonnaise
- 1 tsp pepper
- (salt, only if necessary)
Instructions
- Put everything in a food processor beside for the mayo.
- Turn on high speed to combine.
- Add mayo and pulse until combined.
- Taste to adjust salt seasoning.
Ingredients
- 2 lemons, washed and dried.
- 1/2 purple onion, finely diced
- 2 cloves garlic, finely chopped
- 1 thai chili, finely chopped
- 1 cup of parsley, finely chopped
- 1 tsp. salt
- 1 tsp. pepper
- 1 Tbsp. olive oil
Instructions
- Peel the lemon with knife as thinly as possible. (or zest it, using a zester or microplane)
- Segment the lemon over a bowl to catch the liquid.
- Finely dice lemon peel and add to segments.
- Add everything else to the bowl and stir to combine.
- Serve cold.
Ingredients
- 2 red bell peppers, washed and dried
- 1/2 lemon
- 1 tsp salt
- 1 tsp black pepper
- 3 Tbsp mayonnaise
Instructions
- Roast 2 red peppers on open flame, turning every fewminiutes till all sides of the pepper are charred.
- Put in bowl and cover with saran wrap for half an hour.
- Peel the skin off (rinse off with water) and put in another bowl.
- Open up pepper with your hands to remove seeds inside.
- Tear into pieces and add to the bowl of a food processor.
- Add the rest of the ingredients to the peppers and blend till smooth and creamy.
- Refrigerate before serving.
Ingredients
- 2 cups of whole raw peeled almonds (sometimes called blanched almonds)
- 3 lemons, halved
- 3 garlic cloves
- 1 & 1/2 tsp salt
- 1 tsp pepper
- 2-4 cups water
- 1 cup fresh parsley leaves
- Put in big food processor and scrape down sides every so often
- If gets too thick add in water every once in a while
- If too diluted add extra lemon
- Taste and adjust seasoning, add in handful parsley.
Instructions
- Put everything (besides water and parsley) in a big food processor
- Pulse to combine.
- Keep scraping down the sides as necessary.
- Once almonds are finely ground add in water 1/2 cup at at time.
- The techina is done when the mixture is loose and runny.
- At this point turn the food processor to high and leave it on four one minute to smooth out the techina as much as possible.
- Add parsley and blend one last time to incorporate.
- Taste and adjust seasoning.
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