Best Salatim/Dips Recipes: Please Post!

imabima ↓

Mon, Oct 25 2010, 6:49 am

In all of the Shabbos threads I keep reading about all of these delicious sounding salads and I would love to make some new ones.

Please post your recipes!

I'll start with my chumus recipe.

Dump the following into Cuisinart:

3 cans chick peas, 2 drained and one with liquid
1/4 cup olive oil or more until preferred consistency is reached
3 or 4 or 5 cloves crushed garlic. or drop whole cloves into running Cuisinart before anything else
splash lemon juice
salt
pepper

can add roasted peppers if you like.

In the kitchen

Mon, Oct 25 2010, 7:06 am

Our "garlic dip";

one eggplant
depending on preferences and size of eggplant 4-8 cloves of garlic
mayonaisse
salt

wash and prick eggplant with fork in a few places, cover in aluminum foil and bake in preheated oven at 375 for one hour. remove from oven, let cool. cut off stem of eggplant, peel away skin and discard. blend eggplant in food processor with the garlic, salt and mayo to taste.

looks like eggplant dip just has a lot of garlic in it.

Shopmiami49 ↓

Mon, Oct 25 2010, 8:11 am

imabima, you don't put in any techina? Is it still creamy?

Tomato-garlic dip:

2 large ripe tomatoes
2 cloves garlic
1/8 c. oil
salt and pepper to taste

Blend the tomatoes and garlic until creamy. Add salt. Slowly drizzle in the oil until the mixture turns more orange and thickens. Take care not to over do it, as the mixture may separate.

Olive dip:

1 can olives, drained
2 cloves garlic
1-2 pieces of hot pepper
1/8 - 1/4 c. mayo

Combine in food processor.

canadamom

Mon, Oct 25 2010, 8:20 am

eggplant salad (I tried to copy a bought morrocan eggplant salad and the results were such a hit, I make it all the time)

4 cloves garlic
olive oil
1 eggplant
1 can tomato paste
flour
salt
pepper
pinch cumin
pinch oregano

sautee garlic in olive oil, add very small diced eggplant, lower flame, let simmer for a long time (I usually do my other shabbos cooking in the meantime, so it can be for over an hour) eggplant needs oil, so I will sometimes add in the middle.
once it's totally soft, I add a little flour to thicken it, the tomato paste and spices.
enjoy!

fiddle

Mon, Oct 25 2010, 8:36 am

hot peppers

4 large onions chopped finely, not too large, not too small
1 1/2 head of garlic sliced thinly
3 cans hot peppers sliced in rings, with seeds, stems pulled
4 peppers (assorted colors) chopped finely same as onions
2 cans mushrooms
half a can of sliced olives (optional - makes it very olivy)

Large sauteeing pan, oil , about a 1 liter added over time as the dish starts cooking.

can add all in at once or saute onions and garlic first then add rest. you can cut the recipe in half or double triple or change it in any way shape or form depending on tastes and needs.

cook at first on medium-high flame until peppers are soft, switch to low flame covered until the hot peppers are no longer bright green but all a dull shade.

put on top of bread, in tuna or cream cheese sandwiches, or plain. YUM

↑ imabima ↓

Mon, Oct 25 2010, 9:24 am

Shopmiami49 wrote:

I don't put in techina. Too expensive here! It's still pretty creamy. I think the olive oil does it.

↑ Shopmiami49 ↓

Mon, Oct 25 2010, 10:57 am

I have some more:

Tomato Garlic Spread:

1 can tomato paste
a lot of crushed garlic
oil
salt
hot paprika

saute the garlic and paprika in oil until garlic looks semi cooked. Add tomato paste and simmer for about 45 minutes. Stir frequently to ensure that it doesn't burn. Add salt at the end. During the cooking process, the tomato paste will turn a deeper shade of red/burgandy.

Sauteed peppers:

1 each red pepper, yellow pepper, orange pepper, green pepper, light green pepper, hot green or red pepper, large onion, cut into thin slices
lots of garlic, cut into slivers.
oil
salt, paprika

Saute the veggies on a low flame until soft and cooked and oil has absorbed the flavor of the veggies.

Tomato Veggie Dip:

zucchini
sweet potato
carrot (optional)
onion
garlic
red pepper
green pepper
tomato paste
water
salt, pepper, garlic powder, onion soup mix, hot paprika or chili powder

Julienne the veggies and saute in a little oil until tender-crisp. Add the tomato paste and water down a little bit. Add the spices and let simmer for 1/2 hour.

Garlic oil:

oil
olive oil
salt
LOTS of crushed garlic
paprika

Saute the garlic in the oils and add the spices. Let it cook on very low until the garlic turns white and looks "creamy".

girlygirl

Wed, Oct 27 2010, 9:42 pm

mine are pretty simple.
a jar of olives with juice (pimentos inside olives are great) in the food processor with mayonnaise. delicious with challah/pita

or sun dried tomatoes in the food processor with pine nuts, few leaves of fresh basil and olive oil.

loveshoes

Wed, Oct 27 2010, 10:25 pm

canadamom wrote:

just made this tonight for shabbos. looks yummy!

IloveHashem613

Wed, Oct 27 2010, 11:27 pm

I saw this dip recipe posted somewhere a few weeks ago (maybe it was imamother, I don't even remember) and ever since I started my making it, my family goes CRAZY over it:

Basil Dip:
Mayonnaise
Tomato
Basil Leaves (a lot)
Fresh Garlic
Salt

I find the consistency to be the best when I blend it with a hand blender as opposed to a food processor. The hand blender blends it but keeps it slightly chunky which gives it a nice texture...its SO good!

↑ Shopmiami49 ↓

Thu, Oct 28 2010, 5:10 am

imabima wrote:

Anyone have a matbucha recipe??

Comin' right up!

Matbucha:

2 green hot peppers
1/2 head of fresh garlic (or more, accdg to taste)
1 big can crushed or diced tomatoes
salt
oil

Saute the peppers and garlic in a little oil until they get soft. Add the tomatoes in their juice and simmer uncovered for about 40 minutes. When most of the liquid has evaporated and the mixture is thick-ish, add some oil and salt and let cool. Serve with pita - YUM YUM YUM!!

BennysMommy

Thu, Jul 28 2011, 10:44 am

IloveHashem613 wrote:

Can you approximate the proportions? Thanks!

buzz

Thu, Jul 28 2011, 11:51 am

I make dips every shabbos!

Avacado - avacado, lemon, salt garlic powder - BLEND

Egg - eggs, mayo, salt, pepper, - BLEND

Olive dip - cooked in a pot served cold

Tehina - buy tehina and make it

Chummus - make my own chickpeas and use my homemade tehina and a bunch of other stuff

Eggplant - roast on open flame with foil covering till soft to get a smokey flavour

Tomato dip - tomatoes, little oil, salt, garlic powder or fresh and chilli powder to give a bit of a kick and BLEND

Matbucha - I have two diff recipes

Tartar Sauce - pickles, mustard, mayo

Tuna - tuna, lemon mayo and BLEND

Trout - Buy two smoked fish clean out all the bones, add lemon and mayo - BLEND

↑ Shopmiami49 ↓

Thu, Jul 28 2011, 12:02 pm

buzz wrote:

Can you please post yoru olive dip? Thanks!

teachby

Thu, Jul 28 2011, 12:10 pm

I often make a "pesto" of sorts by doing the following. I can't really call it a "recipe" as I've got no proportions, but here goes:

Take some olive oil (maybe half a cup).
Add a cube or two of the frozen minced garlic.
Add 6-8 cubes of frozen basil.

Let it sit until the cubes have defrosted. Then stir.

You can use this on pasta or bread. Add salt and pepper at will. You can add parmesan cheese and toasted nuts to your pasta as well. Do not add cheese directly into the pesto concoction, or you won't be able to use it for shabbos.

Then, for shabbos, mix the pesto concoction in equal proportions with mayonnaise for a nice dip.

↑ Dev80 ↓

Thu, Jul 28 2011, 12:14 pm

Dill Dip
Mayo (it calls for half a cup but it depends how much you want to make, but this is the "main")
Half the amount of water to mayo (but, it can be more or less if that's the consistency you want)
2 garlic cloves
LOTS of fresh dill
a bit of sugar
optional:lemon juice (I've seen a recipe that calls for it but I don't use it)

blend with an immersion blender.

Guac
ripe avocados
a bit of chopped tomato (I usually cut a slice or two and then use those)
a bit of chopped red onion
1 to 2 capfuls of lemon juice from a bottle (I find real lemons to strong)
pepper, salt, garlic powder--we like ours VERY flavorful so I use a ton of each but spice it as you like.

Mash avocados, add the tomato and red onion then mix, add lemon juice then mix, then add spices, mix, and add some more spices (repeat til you get a flavor you like)

*This can't be made to much before the meal as it gets brown.