Kosher News and Dips

Well, there’s been a lot in the news Kosher-wise, as of late. First off, it seems that Rabbis want to use DNA testing to help assure that meat sold as Kosher -IS- Kosher! Also, our favorite brand Manischewitz is getting a face-lift so as to appeal to non-Jews. Also, ‘The Food Maven was interviewed this week for Zeek. Also, the Reform Movement is looking into Kashrut laws, and may ‘loosen’ them slightly. Oy, if there wasn’t enough inter-branch fighting BEFORE… *sighs sadly*

With the Super Bowl this weekend, I wanted to share a few more of my favorite dips this week. And, since it’s almost Tu B’Shevat, ALL the recipes are Dairy (Since it’s traditional to eat dairy on this holiday!) First off, let’s look at a hearty protien-rich dip, Black Bean Dip! Begin with 1 15 oz. Can Black Beans, Rinsed and Drained. Pouting them into a bowl, use a fork or a potato masher to mash the beans into a paste. Once mashed, we want to fold in the following: 1/2 Cup Mayo; 1/2 Cup Sour Cream; 4 oz. Chili Peppers, Diced; 2 Tablespoons Cilantro, Diced; and 1 Teaspoon Chili Powder. Let it rest at least an hour in the fridge before serving with tortilla chips.

Let’s change things up from the bean dip to a Cucumber Dill Dip. First we need 1 Large Cucumber, Peeled, Seeded, and Diced Finely. Pat the cucumber dry with a paper towel, then set it inside a bowl. To this, we need to combine the following: 1 1/4 Cups Sour Cream; 2 Tablespoons White Wine Vinegar; 1 Scallion, Finely Chopped; 2 Teaspoons fresh Dill, Finely Chopped (Or use 1 Teaspoon Dried Dill); 1 Teaspoon Dijon-Style Mustard; A Dash of Hot Sauce; and Salt & Ground Pepper to taste. Let it set in the fridge for 30 minutes (But no more than 2 hours) before serving. As an added touch, top with diced scallions before serving with ridged chips.

Finally, I want to look at a classic dip, Spinach Dip! In a large bowl, we mix together: 2 Boxes Frozen Chopped Spinach, Thawed & Drained; 1 Jar Bacos (Since the OU made them Kosher!); 1/2 Cup Unflavored Yogurt; and 1/2 Cup Mayo. Toss into the fridge and let set for 3-4 hours before serving with crackers and fresh veggies.

So, I hope these dips give you ideas for the coming Super Bowl. I hope everyone has a good Tu B’Shevat, plants a lot of trees, and that US readers enjoy the commercials during the Super Bowl. Until next time, Shalom and Good Cooking!

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February 1, 2007. News, recipes, snacks.

One Comment

  1. ZeeJay replied:

    Cool deeps you have to share with all of us. I am sure they will spice up our lives in one way or another. I’ll definitely try them out sometime. =)

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