Share the dips you make for Shabbes.

amother

NeonPink

Today at 5:42 pm

amother Iris wrote:

I usually have about 6-8 of any of these on my Shabbos table

Grilled eggplant
Olive dip
Spicy olives
Hummus
Tahini
Matbucha
Pesto
Cucumber salad
Eggplant pepper salad
Jalapeño dip
Pickle dip
Homemade mayonnaise
Tomato dip
Dill dip
Tomato salad
Garlic confit
Onion dip

Lmk if you want any recipes

Pickle Dip please? 😊

amother

↑ Iris

Today at 6:18 pm

amother NeonPink wrote:

Pickle Dip please? 😊

There’s 2 versions, spicy or not
Blend 1 can of Israeli pickles till course, if you like spicy add in 1/2 can hot peppers. Then mix in 1/2 cup mayo. You can add spices to taste- garlic powder and black pepper

Raisin

Today at 6:52 pm

this week I have made:

pesto
fried onion and chickpea salad.
chatzilim. (froze extra last week)
grilled half aubergines I will drizzle with techina.
fried aubergine cubes with tomatoes, garlic and basil.
Will make garlic confit tomorrow

Will buy chummus and techina.

Not really dips but salatim.

amother

Clematis ↓

Today at 7:15 pm

smiley21 wrote:

Eggplant Red Pepper dip
1 eggplant
1 large or 2 small red peppers
1/2 small onion
Finely dice the eggplant and pepper. Coat with oil and roast covered until soft, removing the cover for the last 10 minutes.
Add 3 tbsp tomato paste, salt & pepper to taste, 2 tbsp sugar, 2 tbsp vinegar and very finely diced onion. Mix.

Sounds delicious! How many minutes do you roast it for usually? Plus 10 minutes.

amother

↑ Clematis ↓

Today at 7:20 pm

Raisin wrote:

You freeze the Chatzillim with mayo? Never heard of freezing it, we freeze Techina but never Chatzillim.

amother

↑ Clematis

Today at 7:30 pm

I usually make the following:

Garlic Confit:
https://betweencarpools.com/garlic-confit/

Tomato Dip: (got the recipe here once but tweaked it a little)
2 plum/roma tomatoes
2 cloves garlic
Salt to taste
1/4 - 1/3 cup Olive Oil from the Garlic Confit (see recipe above)
Or if I don’t have any Garlic oil left then I do regular oil and add some Garlic Mrs. Dash.

Blend all together until smooth

Olive Salad Dip:
1 can olives drained
3 crushed garlic
2 Tablespoons Mayo
Crushed red pepper flakes to taste.

Mix Mayo with garlic & red pepper flakes until incorporated and then add the olives and mix or shake in the container.

Chatzillim/ Babaganush:
1 eggplant
2 fresh cloves garlic
3-4 Tablespoons Mayo or more
Salt to taste - probably a teaspoon or so
Lemon Juice to taste - probably a Tablespoon or so

Cut slits in the eggplant and put the garlic cloves inside. Bake Eggplant in the oven on 350 for 1.5 hours. Once soft, cut open the eggplant and remove the flesh from the skin and the garlic (if there are any big pieces of seeds only I toss) into a container. Add Mayo and blend until smooth, add more mayo if you like it lighter or less if you like it darker. Add salt and lemon juice to taste.

amother

Begonia

Today at 8:01 pm

Jalapeño dip
Roast 6-8 jalapeños (cut off stems and seeds) with a little oil in oven on 400 for 20 minutes
Let cool
Blend with 2 cubes frozen garlic, 2 Tbsp vinegar, 1 Tbsp lemon juice, 2 Tbsp honey, 1 tsp salt, a few Tbsp Mayo

Garlic confit
In small Pyrex put peeled garlic, jalapeño rings (leave seeds in for more heat), a few cherry tomatoes and a few lemon wedges. Cover with olive oil, a little salt. Put in oven with whatever else is cooking until browned and caramelized.

Pesto
In food processor blend like 1/8c pine nuts and 1 clove garlic. Add like two cups basil leaves and a little salt. Blend while adding olive oil in thin stream until the consistency you like.

Shallot roasted garlic dip
From marblespoon cookbook- it’s amazing!

Eggplant
Grill eggplant on grill or on open stovetop flame or under broiler until very soft and skin sinks in.
Scoop out flesh, drain liquid. Mix with some Mayo, a cube garlic, salt and some lemon juice.

amother

Apricot

Today at 8:53 pm

Raisin wrote:

Mind sharing the fried onion dip recipe please?

amother

Zinnia

Today at 8:56 pm

If you want to experiment and be fancy make sweet dessert parave dips to serve with the challah

Chocolate hummus
Almond dip made like a tahini but use almonds, add date syrup and then add mini chocolate chips
homemade fruit jam with pistachios
Whip the liquid from a can of chickpeas (aquaphaba) and add powdered dried strawberry and sugar
Homemade peanut butter with canned cherries
In the food processor blend kedem tea biscuts and then add sugar, chocolate powder, margarine and almond milk to make a cookie butter dip
Whipped coconut cream with toasted coconut
cashew butter and honey dip
banana pudding dip and layer in or crush vanilla wafers
pumpkin puree with pumpkin pie spice
grated carrots with maple syrup and raisens

I think challah and sweet dips is a fun thing to do when you going to make a dairy shabbos and change the cuisine a bit