Recipes for Shabbat

Dips

By Eileen Goltz

TROPICAL FRUIT DIP

Place cottage cheese and yogurt in a blender; cover and process until smooth. Stir in honey and orange peel. Pour into a serving dish. Cover and refrigerate for at least 1 hour. Sprinkle the top of the dip with the toasted coconut. Serve with fruit.

PINEAPPLE AND CUCUMBER DIP

In a large glass bowl, mix pineapple and cucumbers together. Add the garlic and ginger and fold them in gently. Add the mint leaves, cilantro, lemon juice, chile pepper, and onion. Mix gently so that the ingredients don't get mushy. Cover and refrigerate for at least 30 minutes. Makes 2 1/2 to 3 cups.

BLACK BEAN DIP

Drain beans, reserving the liquid on the side. Put beans into a food processor or blender with the garlic, garlic powder, cumin, chili powder, oil, lime juice and cilantro. Process all together until the mixture is smooth, adding some of the reserved bean liquid if mixture is too dry. Add the onion, red pepper and jalepeno to dip mixture and process several more seconds until thoroughly blended but so that there are still some chunks of the peppers left. Adjust seasonings and add the salt if necessary. Place the dip in a serving bowl and top with sour cream and a sprig of fresh cilantro. Serve with salsa and corn tortilla chips. Makes 2 cups.

PINEAPPLE AND APPLE DIP

In a bowl combine the ingredients and mix until smooth all. Serve with fresh slices of pineapple and apples. Makes 3 1/2 cups

CHEESECAKE DIP

In a food processor combine the cream cheese and whipping cream and process until the mixture is smooth. Add the vanilla, mixing well. Blend in the brown sugar, cinnamon, and lemon juice. Mix in the raisins and chocolate by hand so they don't get processed too much. Place the dip in a serving dish and garnish with a light dusting of cinnamon or graham cracker crumbs. Serve at room temp. with apple, pear banana, or pineapple slices. This is also great with fresh strawberries. Makes 2 1/2 to 3 cups.

CORN AND BEAN DIP

In a bowl combine the beans, corn, onions, red peppers, cilantro, parsley, and chile peppers. Toss gently. In another bowl combine the garlic, lime juice, oil, cumin, and salt. Mix well and then pour dressing mixture over the vegetable mixture. Mix gently to combine. Cover and refrigerate for at least 1 hour. Serve with corn chips.

HOT PIZZA DIP

Preheat oven to 350. In a bowl, combine the cream cheese, Italian
seasoning, and garlic powder. Spread the cream cheese mixture over the bottom of a greased 9-inch pie plate. In another bowl combine the cheddar and mozzarella cheeses and then sprinkle 1/2 of the cheese over the cream cheese layer. Top with this layer with the pizza sauce and peppers. Sprinkle the remaining cheeses over the top of the pizza sauce. Bake 20 minutes.
Serve with chips or breadsticks.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.