Subscribe to our Newsletter

Jewish Dip Plate

By September 28, 2015 gluten free, recipe series, recipes, savoury, tasty tapas

This Jewish dip plate has three delicious homemade dip recipes to serve with your favourite bread. Easy to make ahead so perfect for when entertaining guests!

Jewish Dip Plate Anisa Sabet The Macadames-10

When I was in Warsaw with my brother last year, we stumbled across this amazing Jewish cafe Tel Aviv. It served mostly vegan food and had a menu that made you wish you could return every day to get through it. It also had a nice relaxed atmosphere, friendly service and good value prices.

I have a penchant for making a meal out of lots of small things I love from a menu and this was the perfect place to do it. I ended up with vegan cheese and bread, felafel and almost every dip they offered. I was completely blown away by the unique taste and flavour combinations. We spent the whole day getting through our order and walked it off on Marszałkowska Street. Ah I miss those days.

I’ve been meaning to try recreating the delicious dips at home and had thought it was a good way to kick off my “Tasty Tapas” recipe series which is where I plan to regularly share a tapas menu to share with friends.

Plus it was perfectly timed for my brothers annual Dip Whazoo.

A what? Never heard of a Dip Whazoo? I am not sure if he invented it but basically everyone brings along a homemade dip and $5 to enter the competition for the best dip of the night. All the money goes to charity and the winner takes home pride, glory and a prize generously donated by my step-dad’s from his kitchen store.

I entered 3 dips into the competition and thought i’d share my recipes with you.

~ Red dip: Red Bean, Chilli, Walnut + Raisins ~

Jewish Dip Plate | Anisa Sabet | The Macadames-4

My personal favourite, it’s creamy, spicy, nutty and sweet all at the same time.

~ White dip: White Beans, Coconut + Raisins ~

Jewish Dip Plate | Anisa Sabet | The Macadames-5

The coconut gives this dip a really unique flavour and the raisins sweeten it a touch which marries well with the creamy white beans.

~ Green dip: Sweet Green Pea + Roasted Sesame ~

Jewish Dip Plate | Anisa Sabet | The Macadames-7

Although it doesn’t sound that delicious, I assure you it was simply divine. The sweet green peas give the dip a beautiful colour and subtly sweet flavour which marries well with the roasted sesame. Make sure you use fresh green peas – not frozen!

Jewish Dip Plate | Anisa Sabet | The Macadames-12

Sadly, none of my entries won – it was my dear mister who took home the prize for his Pepperoni Pizza dip. It’s still a touchy subject in our household!

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

What you need:

  • Food processor
  • Spatula

Ingredients (makes around 1kg per dip):

For the Red Bean, Chilli, Walnut + Raisins

  • 2 x 400g cans red beans (you can use Kidney or any other red bean), drained and rinsed
  • 6 small red chillies, de seeded
  • 1 good drizzle of hot sauce, I used sriracha – just to give it a bit more kick
  • 3/4 cup walnuts
  • 1/2 cup raisins
  • 1/4 cup olive oil
  • 1/8 cup water
  • Salt to taste (I used 1 1/4 teaspoons)

For the White Beans, Coconut + Raisins

  • 2 x 400g cans white beans (you can use Cannellini, Butter or any other white bean), drained and rinsed (I used half of both)
  • 3/4 cup desiccated coconut
  • 1/2 cup raisins
  • 1/4 cup olive oil
  • 1 teaspoon minced garlic
  • 1/8 cup water
  • Salt to taste (I used 1 1/4 teaspoons)

For the Sweet Green Pea + Roasted Sesame

  • 800g peas, shelled
  • Sea salt
  • 200g fresh full fat ricotta
  • 1 teaspoon minced garlic
  • Zest of 1 lemon
  • Juice from 1 and a half lemons
  • 1 1/2 tablespoons tahini
  • 1/4 cup fresh mint leaves
  • 1/4 cup olive oil
  • 1/3 cup sesame seeds + a bit extra for garnish
  • Salt to taste (I used 1 teaspoon)

Method:

1. Preheat the oven to 150 degrees celcius.

2. For the red dip: Process all the ingredients in a food processor. Adjust salt to taste. You might need to use a spatula to move the mixture down the sides of the bowl to ensure it all gets blended. If you find it’s a touch dry, add a bit of water (be careful not to add too much).

3. To serve: Drizzle with olive oil, chilli sauce and serve with flat bread.

4. For the white dip: Process all the ingredients in a food processor. Adjust salt to taste. You might need to use a spatula to move the mixture down the sides of the bowl to ensure it all gets blended. If you find it’s a touch dry, add a bit of water (be careful not to add too much).

5. To serve: Drizzle with olive oil and serve with flat bread.

4. For the green dip: Add the shelled peas to a well salted, large pot of boiling water. Make sure there is way more water than peas, and enough salt for it to taste very salty. Boil for 30-45 seconds.

5. Line a baking tray with baking paper. Spread the sesame seeds evenly. Put into the oven to toast until they turn brown and fragrant. Around ?? minutes. Be careful to watch them so they don’t burn.

6. Process all the ingredients in a food processor (save a bit of the sesame seeds for garnish). Try pulsing first, so you don’t over process as it’s nice with a little texture. Adjust salt to taste.

7. To serve: Drizzle with olive oil, top with extra toasted sesame seeds and serve with flat bread.

Storage: dips can be stored in an airtight container for up to a 5 days in the fridge.

Bon appétit!

Certified Yummly Recipes on Yummly.com

 

Like this recipe? Yum it on Yummly.

 

 

Anisa – The Macadames. xx

You Might Also Like

No Comments

    Leave a Reply