Recipe

Dips Dips Dips

  • 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

     

  • Ingredients

    1. 2 cups of oil (a neutral oil like canola, walnut or grapeseed. No olive oil)
    2. 2 whole eggs
    3. 1/2 lemon juiced
    4. 1 tsp. Salt
    5. 1/2 tsp Pepper
    6. 1 heaping tsp. dijon mustard (when not making for pesach)
    7. 3 cloves garlic, minced

    Instructions

    1. Place all the ingredients in the long container that comes with your immersion blender.
    2. 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).
    3. 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.
    4. Continue that process of only lift one side and then the other until you reach the top of the container.
    5. 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

    1. Take out half the mixture (unless you want all garlic mayo) and reserve.
    2. Add in three cloves of crushed garlic and then one last blend.

    Ingredients

    1. 3 cloves Garlic
    2. 1/2 purple onion
    3. 1-2 jalapeno (if you want it less spicy, remove the ribs and seeds
    4. 4 tomatoes, halved
    5. 1 tsp salt
    6. 1/2 tsp pepper
    7. 3 Tbsp olive oil

    Instructions

    1. In food processor blend pulse garlic, onion and jalapeño.
    2. Add in tomatoes, salt and pepper
    3. With food processor running drizzle in olive oil.
    4. Taste and adjust seasoning

    Ingredients

    1. 1 can pitted olives drained
    2. 1 thai chili (seeds and ribs removed if you want it more mild)
    3. 1 clove garlic
    4. 3 tbsp regular mayonnaise
    5. 1 tsp pepper
    6. (salt, only if necessary)

    Instructions

    1. Put everything in a food processor beside for the mayo.
    2. Turn on high speed to combine.
    3. Add mayo and pulse until combined.
    4. Taste to adjust salt seasoning.

    Ingredients

    1. 2 lemons, washed and dried.
    2. 1/2 purple onion, finely diced
    3. 2 cloves garlic, finely chopped
    4. 1 thai chili, finely chopped
    5. 1 cup of parsley, finely chopped
    6. 1 tsp. salt
    7. 1 tsp. pepper
    8. 1 Tbsp. olive oil

    Instructions

    1. Peel the lemon with knife as thinly as possible. (or zest it, using a zester or microplane)
    2. Segment the lemon over a bowl to catch the liquid.
    3. Finely dice lemon peel and add to segments.
    4. Add everything else to the bowl and stir to combine.
    5. Serve cold.

    Ingredients

    1. 2 red bell peppers, washed and dried
    2. 1/2 lemon
    3. 1 tsp salt
    4. 1 tsp black pepper
    5. 3 Tbsp mayonnaise

    Instructions

    1. Roast 2 red peppers on open flame, turning every fewminiutes till all sides of the pepper are charred.
    2. Put in bowl and cover with saran wrap for half an hour.
    3. Peel the skin off (rinse off with water) and put in another bowl.
    4. Open up pepper with your hands to remove seeds inside.
    5. Tear into pieces and add to the bowl of a food processor.
    6. Add the rest of the ingredients to the peppers and blend till smooth and creamy.
    7. Refrigerate before serving.

    Ingredients

    1. 2 cups of whole raw peeled almonds (sometimes called blanched almonds)
    2. 3 lemons, halved
    3. 3 garlic cloves
    4. 1 & 1/2 tsp salt
    5. 1 tsp pepper
    6. 2-4 cups water
    7. 1 cup fresh parsley leaves
    8. Put in big food processor and scrape down sides every so often
    9. If gets too thick add in water every once in a while
    10. If too diluted add extra lemon
    11. Taste and adjust seasoning, add in handful parsley.

    Instructions

    1. Put everything (besides water and parsley) in a big food processor
    2. Pulse to combine.
    3. Keep scraping down the sides as necessary.
    4. Once almonds are finely ground add in water 1/2 cup at at time.
    5. The techina is done when the mixture is loose and runny.
    6. 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.
    7. Add parsley and blend one last time to incorporate.
    8. Taste and adjust seasoning.

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