Jewish Dip Recipes

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL

This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!

Provided by Jewish Soul Food

Categories Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 7

The Best Ever Classic Jewish Noodle Kugel image

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 47 g, Cholesterol 93.4 mg, Fat 10.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 119.4 mg, Sugar 20.7 g

Ingredients

1 (16 ounce) package egg noodles
½ cup margarine
4 eggs, beaten
1 cup white sugar
1 ½ cups applesauce
1 teaspoon vanilla extract
ground cinnamon, for dusting

SMOKED WHITEFISH DIP

When I was living in New Jersey, I would frequent the Jewish delis in New York City and I always had to order the whitefish dip. Now that I've moved back down south, I wanted to create my own version of the delicious dip. You can find smoked whole whitefish or fillets in the seafood department of most grocery stores.

Provided by Kardea Brown

Categories appetizer

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 12

Smoked Whitefish Dip image

Steps:

Remove the bones from the fish and flake into large pieces. Set aside.
Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.

Ingredients

2 pounds smoked whitefish (or use mullet, trout or mahi-mahi)
6 ounces cream cheese, softened
1/2 cup mayonnaise
1 tablespoon hot sauce
1 tablespoon chopped fresh dill, plus dill sprigs, for garnish
1 teaspoon Worcestershire sauce (about 2 dashes)
Pinch of seafood seasoning
1 green onion, cut into large pieces
1/2 stalk celery, chopped (about 1/2 cup)
Juice of 1/2 lemon (about 2 tablespoons), plus lemon slices, for garnish
Kosher salt and freshly ground black pepper
Celery sticks, carrot sticks, cucumber rounds, radishes and crackers, for serving

JEWISH DIP

This dip has it all: and interesting look, good taste, and you don't stop talking about how good it is. It's the spice of every party. You'll love it!

Provided by gkbrd

Categories Spreads

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

Jewish Dip image

Steps:

Mix well cheese, half the pecans, and mayo.
Pack tight into a mold.
Spread hot pepper jelly on top.
Garnish with onions and pecans.

Ingredients

4 cups sharp cheddar cheese, shredded
1/4 cup toasted pecans, chopped
1/4 cup green onion, chopped
1 cup mayonnaise, with tabasco sauce to mold together
hot pepper jelly, spread on top
1/4 cup green onion, srpinkled on top
1/4 cup toasted pecans, sprinkled on top and chill
serve with Ritz cracker

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