This weekend, instead of egg salad and tuna fish, why not set out cut-up vegetables, crackers and pita with a variety of dips for your family and friends to enjoy? These dips are easy to make, tasty to eat and even nutritious - Avocado, Hummus, Baba Ghanoush, Matboucha, Olive Tapenade, and Vegetarian Chopped Liver.
Baba Ghanoush - also known as Baba Ghanouj and Baba Ganoush - is a dip or spread made of roasted eggplant and tahini. Simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. The seasonings used in this recipe for Baba Ghanoush are garlic, lemon juice, parsley and salt. Dip fresh pita bread or cut vegetables into the Baba Ghanoush for a healthy snack.
Is that avocado you bought getting soft? Just mash it up with the back of a fork, and add some mayonnaise, lemon juice, garlic and salt to create a kosher-pareve and child-friendly dip.
This Egg Salad recipe, contributed by Paula Levine Weinstein and Julie Komerofsky Remer from their cookbook
Our Customers' Favorites, is one step up from the my usual egg salad recipe. The secret is cream cheese. Enjoy!
My sister-in-law, with her six children and job as a Realtor, doesn't have much time to cook. But she is neighborhood-renown for her egg salad and tuna salad. Her fridge is always stocked with these salads, so her kids can easily make themselves sandwiches. Her egg salad recipe proves, once again, that sometimes simple is best.
Hummus, made from garbanzo beans (a.k.a. chickpeas), is served as an appetizer, side dish or main course in Israel. Today grocery stores in Israel sell a variety of Hummus spreads (with pine nuts, with olive oil and paprika, with zaatar, with tahina...). Hummus tastes best when scooped up by a piece of warm Pita bread.
Matboucha is a traditional Moroccan cooked tomato and bell pepper salad. It is so popular in Israel that it can be found right next to the Hummus on Israeli grocery store shelves. Once you make it yourself, you won't want to settle for store-bought Matboucha anymore. While Matboucha can be served hot or cold, I like it best cold on a cracker or fresh pita.
The local cooking store was offering an Italian cooking class one evening, and my wife and I decided to join in the fun. In addition to the fun, we came home with this delicious and easy recipe for Sun-Dried Tomato Spread. Serve with focaccia, pita, toasted bread or crackers.
Tapenade is a rich olive spread that originated in the Provence region of France. The classic Tapenade is a paste of black olives, capers, olive oil and spices, but today many types of Tapenade can be found. This Tapenade is my favorite because it includes roasted red peppers.
My sister-in-law, with her six children and job as a Realtor, doesn't have much time to cook. But she is neighborhood-renown for her egg salad and tuna salad. Her fridge is always stocked with these salads, so her kids can easily make themselves sandwiches. Her tuna salad recipe proves, once again, that sometimes simple is best.
Vegetarian Chopped Liver is very frequently served as a Sabbath appetizer in Ashkenazi homes. There are many versions of pareve chopped liver, but this one made of onions, peas, beans, nuts and hard-boiled eggs is one of the most popular. Vegetarian chopped liver is lighter and healthier than real chopped chicken livers, but the taste is quite similar.
