Recipes for Shabbat

Dips

By Eileen Goltz

All the recipes can be doubled or tripled. You can also substitute low or no fat or even the non dairy sour cream and cream cheeses to reduce the calorie content.

ZESTY DILL AND PEPPER DIP (dairy)

A Note about Dill:
1. Soak herbs in cold water.

2. Add several drops of concentrated non-scented liquid detergent or vegetable wash.

3. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.

4. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.

5. Check both sides of each leaf under direct light.

6. If one or two insects are found, rewash the herbs.

7. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs for use in soups, such as dill or parsley, wash them thoroughly and place them in a cooking bag.

1 (8 oz.) pkg. cream cheese, softened
1/2 cup sour cream
3 tablespoon prepared horseradish		 2 tablespoon fresh dill, chopped
1 tablespoon coarse ground mustard
2 teaspoon red pepper hot sauce

In a food processor or blender combine the cream cheese, sour cream, horseradish, dill, mustard and red pepper sauce and mix until combined. Makes about 1 1/2 cups. This recipe can be doubled or tripled.

Suggested dippers: veggies, fish sticks, pita chips, corn or potato

SWEET AND SOUR DIPPING SAUCE (pareve)

1/4 cup red currant jelly
1/4 cup catsup		 2 Tablespoon Spicy mustard
Few drops liquid red pepper sauce, if desired

Combine all the ingredients in small saucepan, stirring with fork or whisk to
blend. Heat to simmering then remove the sauce from the heat. Serve warm. Makes 1/2 cup sauce. This recipe can be doubled or tripled.

Suggested dippers: miniature egg rolls or chicken wings or strips

ORIENTAL DIPPING SAUCE

1/3 cup dark soy sauce
1 teaspoon ginger, minced
2 teaspoon sesame oil		 1/2 teaspoon sugar
1/3 cup rice vinegar
3 teaspoon garlic, minced
1 teaspoon chili oil

Combine all ingredients and let stand 10 minutes to blend. Serve with egg rolls or chicken strips. Makes approx 1 cup. This recipe can be doubled or tripled.

Suggested dippers: miniature egg rolls or chicken wings or strips

PRETZEL DIPPING SAUCE (pareve)

1/2 cup Dijon-style mustard
1/2 cup mayonnaise
1 teaspoon soy sauce		 1 teaspoon garlic powder
hot pepper sauce (optional)

In a small bowl combine all the ingredients and mix well. Cover and chill for at least 1 hour. Serve with hot pretzels. Makes 1 cup. This recipe can be doubled or tripled.

Suggested dippers: pretzels or mini hot dogs

SPICY PEANUT DIPPING SAUCE (pareve)

2 tablespoon peanut oil
1/2 onion, minced
2 tablespoon mince garlic
2 teaspoon minced ginger
1 tablespoon wine vinegar
1 tablespoon brown sugar		 1/3 cup creamy peanut butter
1/2 teaspoon ground coriander
2 tablespoon ketchup
2 tablespoon soy sauce
1 tablespoon lemon juice
Dash hot sauce

Heat the oil in a small saucepan over low heat. Add the onion, garlic and ginger.

Cook and stir 5 minutes or until the vegetables are soft. Cook until sugar dissolves. Remove from heat and stir in peanut butter, coriander, ketchup, lemon and hot sauce. Blend until smooth, cover and refrigerate for at least 1 hour for the flavors to blend. Serve at room temperature. Makes approx 1 cup. This recipe can be doubled or tripled.

Suggested dippers: miniature egg rolls or chicken

CREAMY RED PEPPER DIP (dairy)

1 8 oz. package cream cheese, softened
8 oz. sour cream
8 oz. sharp cheddar cheese, grated
1 fresh jalapeno pepper, seeded and finely chopped 		1 red pepper seeded and finely chopped
1 clove garlic, minced
1/2 teaspoon ground cumin

In the bowl of an electric mixer combine all the ingredients and mix well. Cover and refrigerate until ready to serve. Makes about 2 1/2 to 3 cups.

Suggested dippers: veggies and chips

RED PEPPER DIP WITH WALNUTS (pareve)

1 small onion, chopped
2 teaspoons garlic minced
1/4 cup olive oil
a 12-ounce jar roasted red peppers, rinsed and drained (about 1 3/4 cups)		 1/2 cup walnuts, toasted and cooled
1/3 cup packed fresh basil leaves, washed well and spun dry
1 slice bread, chopped
2 tablespoons fresh lemon juice

In a skillet sauté the onion and garlic in the oil, stirring, until softened, about 4 or 5 minutes. In a food processor or blender combine the peppers, walnuts, basil, bread and lemon juice. Blend the ingredients until nuts are chopped fine. With motor running, gradually add onion mixture and blend until incorporated. Season dip with salt. Serve dip with toasts. Makes about 1 1/2 cups.

WARM SPINACH PARMESAN DIP (dairy)

2 tablespoons (1/4 stick) butter or margarine
2 tablespoons olive oil
1 3/4 cups chopped onion
6 large garlic cloves, minced
2 tablespoons all purpose flour
1/2 cup pareve chicken or vegetable broth		 1/2 cup whipping cream
1 10-ounce package ready-to-use fresh spinach leaves
1 cup (packed) grated Parmesan cheese
1/4 cup sour cream
1/2 teaspoon cayenne pepper
Baguette slices, toasted

In a skillet melt the butter with the oil and add the onion and garlic. Saute until the onion is tender, about 6 minutes. Add the flour and stir for 2 minutes. Gradually whisk in the pareve stock and cream. When all the liquid is added bring the mixture to a boil, whisking constantly. Cook until the mixture thickens, stirring frequently, about 2 minutes. Remove the mixture from the heat. Stir in the spinach, cheese, sour cream and cayenne (the spinach will wilt so don't worry). Season with salt and pepper. Transfer dip to serving bowl. Serve warm (and immediately. Makes about 3 cups.

MUSTARD PRETZEL DIP (dairy)

8 oz. cream cheese, softened
1/2 cup sour cream		 3 tablespoons Dijon or horseradish mustard

In the bowl of an electric mixer combine all the ingredients. Cover and refrigerate for at least 1/2 hour. Makes 1 1/2 cups. Serve with hot pretzels.

QUICK AND EZ PIZZA DIP (dairy)

1 8 oz. cream cheese
5 teaspoon pizza seasoning, divided
1/8 teaspoon garlic powder
2 cups shredded mozzarella cheese 		1 can (8 oz.) tomato sauce
1/4 cup chopped red or green bell pepper
2 tablespoon chopped onion

Preheat oven to 350. In a bowl combine the cream cheese, 2 teaspoons pizza seasoning, and garlic powder and mix until blended. Spread the mixture on the bottom of 9 inch glass pie plate. Top with 1 cup mozzarella cheese. In a bowl combine the tomato sauce and the remaining tablespoon of. pizza seasoning. Pour the tomato sauce mixture over the layer of cheese. Sprinkle the top of the tomato sauce with the chopped pepper and onion and then top with the remaining cheese. Bake at 350 degrees for 15 to 20 minutes or until heated through and cheese is melted or microwave for 5 minutes until the mixture is bubbly. Serve with breadsticks. Makes 10 servings.

CHEESECAKE DIP (dairy)

2 cups softened cream cheese
1/2 cup whipping cream
1/2 teas. vanilla extract
1/4 cup brown sugar
1/2 teaspoon cinnamon		 1 tablespoon lemon juice
1/2 cup raisins
1/2 cup mini chocolate chips (use can use milk or semi sweet or mini M&M's)

Dipping suggestions:
apple slices
graham crackers
strawberries
pound cake slices

In the bowl of an electric mixer combine the cream cheese and whipping cream and mix until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar, cinnamon, and lemon juice. Add the raisins and chocolate chips and mix them in by hand Spoon the dip into the serving bowl and Garnish with a light dusting of cinnamon or graham cracker crumbs. Serve at room temp. with Granny Smith apple slices or graham crackers. Makes nearly 4 cups of dip

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

© Eileen Goltz 2003

Shabbat Shalom

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