ISO new dips -something different

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mummiedearest

Thu, May 08 2014, 6:34 pm

MaBelleVie wrote:

How do you make your mushroom dip? I have lots of fresh mushrooms that I want to use on something new and interesting.

not a dip, but try this:

sautee an onion and a few cloves of garlic. add sliced mushrooms. salt, pepper, and wine of your choice (make sure you like the flavor to drink). cook until the mushrooms are done to your liking. they will shrink significantly.

↑ MaBelleVie ↓

Thu, May 08 2014, 7:03 pm

Thank you both Smile

In case anyone is looking for more mushroom recipes, I make this and really like it http://www.rachelcooks.com/201.....ijon/

↑ Iced Cappuccino

Thu, May 08 2014, 7:16 pm

SesameSeeds wrote:

What's the recipe for the garlic dip? I would love to try it.

Thank you!

I don't have the cookbook right here, but its basically 36 cloves of garlic sliced fried in 3/4 c oil till they just start getting fully brown. Add salt, paprika and red pepper to taste. Tastes really good on challa!

Basya

Thu, May 08 2014, 8:40 pm

Sautee onion. add large can of diced tomatoes, add 3 tablespoons of red wine vinegar add 3 tablespoons of brown sugar. let simmer until thickens.

ra_mom ↓

Thu, May 08 2014, 10:03 pm

MaBelleVie wrote:

How do you make your mushroom dip? I have lots of fresh mushrooms that I want to use on something new and interesting.

How about a mushroom tapenade?

↑ MaBelleVie

Thu, May 08 2014, 10:06 pm

ra_mom wrote:

How about a mushroom tapenade?

Recipe please? Smile

↑ ra_mom

Thu, May 08 2014, 10:08 pm

MaBelleVie wrote:

Recipe please? Smile

I don't have one, but this looks great. Smile

I would play around with it, probably work the wine out of the recipe because I usually don't like to cook with it.
http://vegangela.com/2010/12/0.....nade/

Mrs Bissli

Fri, May 09 2014, 7:52 am

- Mouhammra (bulghur, onion, roasted peppers, pomegranate molasses, walnuts, chili pepper—adjust heat to your liking)
- Bazargan
- Guacamole
- Hilbe
- Beetroot (roasted or vaccum packed) and mint dips (really lovely ruby colour)
- Broadbean (favabean dips)
- Navybeans and roasted garlic puree
- Fresh tomato dip (with onions, peppers), runny ones like the one you serve with zchug and jachnoon
- Roasted butternut squash dip (with caramelised onions, either all spice or with cumin)
- Carrot dip (similar to above)
- Corriander and coconut

If doing milky, add tzatzki (tried with parve yogurt but didn't quite cut the mustard...)

greenfire

Fri, May 09 2014, 8:58 am

cilantro, olive oil, lots of garlic cloves & some hot peppers - run through a food processor ... muy caliente !!!

poelmamosh

Fri, May 09 2014, 11:12 am

Mrs Bissli wrote:

If doing milky, add tzatzki (tried with parve yogurt but didn't quite cut the mustard...)

We make a tofu dip:soft tofu, 3-4 garlic cloves, lots of fresh dill (or add the cubes after blending), splash of lemon or rice vinegar, salt--processed with drizzled olive oil. Yummy on its own and quite authentic tasting with chopped cucumber added.

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