I never like spending money on store bought dips when I can make my own so easily. I was thinking about making an artichoke dip when I found a 15 oz can of hearts of palm in my cupboard and decided to experiment! This dip was so creamy and delicious, and the left over bread bowl was a carbohydrate dream! It’s ok to indulge every once in a while!
1 can ( 15 oz) hearts of palm, drained and chopped
1/2 cup Parmesan cheese
1 cup diced scallions
3/4 cup real mayonnaise
1/2 teaspoon black pepper
Place all ingredients in your blender ( I used my magic bullet), blend for 20 seconds, shake or scrape down sides, blend for another 20 seconds. Repeat again if you prefer a thinner consistency.
1 ripe mango, peeled, pitted and finely diced
3 thin slices from a large red onion, finely diced
1 mild baby red pepper, finely diced
1 Tbl. cilantro leaves, finely chopped
1 Tbl. freshly squeezed lime juice
1 Tbl. extra virgin olive oil
1/4 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
2 boxes Fillo Factory Mini Fillo Shells (24 total)
Ingredients for Chummus:
1 cup raw chick peas soaked over night and cooked in water and salt for about an hour or until tender,
2 cans chick peas drained and rinsed cooked for about 10 minutes
Reserve water from cooked peas.
1 Tbs plain Tahini
1/4 cup olive oil (you can also use regular oil)
Juice of 1/2 lemon
2 tsp vinegar
1 garlic clove peeled & cut in 2
2 tsp salt
Directions for Chummus:
Place cooked peas in food processor. Add enough water to cover about 3/4 of chick peas, not all the way to cover the last layer of chick peas, make sure at least two “rows” of chick peas are not covered. Add the rest of the ingredients and process on medium speed for 2-3 minutes until creamy. Taste and add salt if needed. Chummus might look too liquidy, that is because you are working with hot chick peas, as soon as it cools down it will get harder.
Ingredients for Mushroom Sauce:
2 pints white mushrooms, sliced or quartered
1 big onion
1 tsp cumin
1/4 tsp black pepper
2 tsp salt
oil for frying
Directions for Mushroom Sauce:
Slice onion thinly and fry in oil until browned. Add mushrooms, sprinkle with salt and cook until liquid reduces, stirring occasionally. Add spices and cook for another 2-3 minutes.
Place Chummus in a big plate leaving a hole in middle, pour the mushroom sauce into the hole and serve hot. If you make it for Shabbos, make sure to leave Chummus at room temperature and place mushroom sauce covered with the rest of your warmed food.
1 can kvutzat yavne olives
1 onion cubed
1 small- medium eggplant cubed
1 small Hunt’s tomato paste
2 tbsp sugar
a drop vinegar
hot red paprika to taste
Cook olives in water for at least an hr to take away the bitterness. After its done rinse them.
Saute onions till soft in a little oil. Add eggplant and a 1/4 cup water let it cook till it gets soft. Add rest of ingredients and mix. Let it cook for a few more minutes. Cool and refrigerate. Can be served cold or room temp.