We at Kosher.com are major sweets fans, but we love all things savory as well! And while no one will complain about a thoughtful mishloach manot filled with candy, chocolate, and cookies, there are so many equally gift-able salty, spicy, not-so-sweet bites.

Our favorite thing about savory mishloach manot? They allow us to give our close family and friends items they can actually use! Most people spend a great deal of time and energy preparing for mishloach manot deliveries, so lunch or a healthy snack are probably the last thing on their minds. To help you (and them) out, we've rounded up 25 super-tasty savory options, including Truffle & Rosemary Popcorn, Meat Chummus, Olive Bread and more!

Feel free to mix and match the items on this list to create themes!

1.  Deconstructed Sushi in a Jar by Leah Leora

A fun and easy recipe that can be enjoyed at home or as a grab-and-go lunch.

2. Mini Hasselback Sausages by Erin Grunstein

Delicious for little and big food thieves alike.

3. Creamy Orange Soup with No-Knead Bread by Rena Tuchinsky

This creamy soup is amazing on its own, but enjoy it with a slice (or four) of this incredible no-knead bread and it’ll be even better.

For more easy weeknight cooking, watch Supper, Again?!

4. Mason Jar Cobb Salad with Ranch Dressing by Chanie Apfelbaum

Who doesn’t love a lunch recipe that can be prepared in advance and is healthy and filling to boot? Placing the dressing on the bottom of the jar is a great tip for keeping the salad crunchy until you’re ready to eat.

5. Jarcuterie by Sara Goldstein

Jarcuterie is a single-serving charcuterie served in a jar! The concept became very popular in 2020, when serving party food on large platters was not so ideal. You can customize what goes in your jar however you like. I’ve included my favorite items below, served in 4-ounce Mason jelly jars. These can also be sent with your guests to go as mishloach manos.

6. Hot Honey Sesame Snack by Mirel Freylich

So different than your typical midnight snack, and quite addictive.

7. Flatbread with Red Pesto, Zucchini and Olives by Rachel Berger

This is my favorite dough. I use it for flatbreads, focaccia, pizza, and calzones; It is a blank canvas which is only limited by your creativity. Spread with Tuscanini’s new sundried tomato pesto, it brings a piquant edge to this flatbread. Try topping it with some feta for a dairy meal, or for a meat meal use leftover chicken or beef strips.

8. Seven-Layer Dip by Faigy Murray

The irony of the name is that it’s not actually seven layers, but it’s delicious, especially when combined with salty chips, so who cares?

Though I stuck to a more traditional seven-layer dip, you can really use any of your favorite dips—I’ve seen this done with chummus, onion dip, techina, and others.

9. Duo Dip by Chaya Ruchie Schwartz

10. Salami Chips by Chantzy Weinstein

How exciting is it that jerky is now something we can all make at home? I’m jumping ahead…let’s backtrack a bit. I’m not exactly sure when jerky hit the kosher market. In the beginning it was something that was usually bought at a specialty store. I always thought one would need a special dehydrator machine to get the perfect jerky. I really didn’t want another gadget in my house, especially one that sounded like it would be a big job to clean. You can imagine how excited I was when I discovered that jerky can be made in the oven with zero cleanup. After a little meeting with my butcher to figure out which was the best meat to use, I was on my way to surprise my boys with homemade jerky. The best part is that you can vacuum pack the jerky for a later time, or think “best mother of the year” award and send some along with your kids to camp. Vacuum-packed jerky has a shelf life of six months. My boys like it super-hot and spicy, but feel free to cut down or cut out the sharp spices altogether.

11. Middle Eastern Za’atar Bread (Manaeesh) by Gil Marks

Za’atar is commonly sprinkled over labneh (yogurt cheese) and hot flat breads and complements oily fish, various stews, soups, and salads. Another way of serving this combination is to dip pieces of warm bread into a saucer of olive oil, then into a plate of za’atar. Or the za’atar is stirred into the olive oil for dipping. In any case, olive oil, in particular, releases its flavor.

12. Herb Spice Trio by Rivky Kleiman

Rubs are currently the absolute rage. Here are three versatile rubs that will take your food from simple to sensational. I recently made the chicken dish for Shabbos and my two-year-old grandson, who’s Mr. Picky, couldn’t get enough of it. Who knows? Maybe he has a future as a true connoisseur!

13. Meat Chummus by Esther Ottensoser

I got this recipe from a friend when we were discussing ideas for mishloach manos. She serves this meaty chummus dish every Shabbos lunch as one of her dips. She layers chummus, techina, and then this meat mixture on a small plate. Placed in a glass jar (such as the Weck jar shown), this makes a neat and practical mishloach manos, to be enjoyed at the Purim seudah. Tie it together with a bundle of mini pitas or crackers with twine. See how to prepare this recipe.

14. Fresh Quinoa Salad by Sina Mizrahi

These salads-in-a-jar are the perfect homemade mishloach manos if you’re looking to give something fresh and vibrant. They can also be enjoyed by a busy balabusta during the hectic day. The salads are conveniently packed in mason jars that you can collect or purchase cheaply. You can decorate each jar differently with bows and labels, or customize them to match any theme. Best of all, you won’t have to fiddle with cellophane. This is a classic, healthy salad that will please diverse palates. The sharp taste of the arugula contrasts nicely with the sweetness of the bell peppers, while the quinoa adds a boost of protein that makes this salad hearty, yet light. To round it off, the balsamic vinaigrette dresses everything with a tasty flavor.

15. Asian Cabbage Salad by Sina Mizrahi

These salads-in-a-jar are the perfect homemade mishloach manos if you’re looking to give something fresh and vibrant. They can also be enjoyed by a busy balabusta during the hectic day. The salads are conveniently packed in mason jars that you can collect or purchase cheaply. You can decorate each jar differently with bows and labels, or customize them to match any theme. Best of all, you won’t have to fiddle with cellophane. For a more unique blend of flavors, try this Asian salad. It’s crunchy, tangy, and dressed with a delicious sesame dressing.

16. Salad Bowl Turnover by Esther Ottensoser

Think “out of the bowl” and create this neat, practical (and healthy!) mishloach manos.

17. Truffle & Rosemary Popcorn by Shulamith Betesh

The full-bodied flavor of this popcorn makes it the perfect treat for those who prefer savory to sweet. Made half with white and half with yellow popcorn, truffle oil, and rosemary.

18. Spaghetti Sauce for Mishloach Manot by Estee Kafra

A wonderful sauce recipe whether you are going to be making it for Mishloach Manos or not.

19. Soft New York Style Pretzels by Daphna Rabinovitch

Just like you might find on the corner of any street in New York. Serve with American style or honey mustard.

20. Individual Charcuterie Boards by Rivky Kleiman

Charcuterie boards are the latest rage, but did you know that the actual word means cold, cured meats? Each meat is paired with a different flavor (sweet, savory, tangy, or spicy) and is accompanied by different textures such as crackers, toast, and pickled vegetables. Here are some directions on how to build your own charcuterie board. My family loved sampling it.

21. Lahamagene by Rivky Kleiman

A classic Sephardic finger food that has become popular at many Ashkenazic tables, including my own. Special thanks to my dear friend Mari G., who introduced me to this delicacy and shared this recipe from Debbie G.

22. Pulled-Beef Hamantashen by Michal Frischman

Pulled beef is apparently still a thing, and I’m still on the bandwagon! The marinade for this recipe is crazy easy and yields a very soft and savory pulled beef. If you’re not in the mood to start patchkeing with the hamentaschen, just place the beef on the pizza rounds and bake open for perfect mini beef pizzas.

23. Meat Empanadas by Vera Newman

Definitely a crowd pleaser, these little Latin American-style turnovers will be your new go-to appetizer recipe. These pillows of heavenly goodness are so decadent, everyone will be begging for more.

24. Savory Nuts by Estee Kafra

Roasted nuts are a filling and healthy option for on-the-go snacking (just keep an eye on your serving size).

25. "Rabbi's Heat" Jalapeno Dip by Rabbi Hanoch Hecht

This spicy jalapeno dip was featured on the Food Network when I competed on it and got rave reviews from the judges. It’s a staple in our home every Shabbos, and our guests beg for the recipe.

26. Homemade Pickles by Zehava Krohn

27. Basic Breadsticks from the Nitra Cookbook

28. Sun-Dried Tomato Spread by Zehava Krohn

Don’t start dipping. This isn’t a dip, it’s a spread. Take a knife and spread a thin layer over your hot slice of challah. You only need a bit. I enjoyed this spread at a restaurant. This version tastes exactly the way I remember.

29. Olive Bread by Zeta Olive Oil

A delicious savory rye bread studded throughout with baked olives. Very satisfying, and definitely different.

30. Homemade Salsa by Esther Ottensoser

Olive dip, pepper dip… we’re all caught up in the dips “rage.” Try this healthy alternative to mayonnaise-based dips.

31. Pastrami Lukshen Kugelettes by Miriam Pascal

These kugelettes are a huge crowd-pleaser. Everyone loves pastrami, and the mini shape makes them easy to serve and fun to eat.

32. Portobello Feta-Cheese Panini by Esther Ottensoser

Pre-wrap these adorable sandwiches in parchment paper and twine. You can even prepare them in advance and freeze.

33. Savory Onion Crescents from the Dining In Cookbook

A must try if you like onion rolls! Bring them to your next neighborhood get-together.   Try these: Roasted Garlic and Cheddar Cheese Pull-Apart Bread Onion Poppy Twist Onion Board

34. Homemade Grissini by Avigail Maizlik

These breadsticks can be a classy accompaniment to your next dairy meal, and are a perfect complement to creamy soups. But the appeal isn’t limited to adults. Breadsticks are the perfect finger foods for babies and make a great choice for your next outing to the playground. This recipe uses a “sponge starter,” which is later added to the main recipe and lends the dough an exceptionally airy texture. The rising time is quite long but the taste more than justifies the time!

35. Tomato Salad by Chava Dumas

36. No-Grease Everything Knots by Esther Deutsch

I love that these garlic knots are not coated with oil. Instead they are washed with egg yolk for maximum crispiness. These knots are super addictive, so when you keep reaching for one after another, you’ll be pleased that they won’t leave a greasy residue on your hands.

It was my nine-year-old daughter’s idea to call these knots “everything” instead of just “garlic” knots. She reasoned that even though these knots are seasoned with minced garlic, there are many other spices and herbs that are added as well. Thank you, Dina, for a great recipe title!

37. Onion Dip by Sara Kahn

Enjoy a yummy fried onion dip with veggies, chips, or any time with this ready-in-a-snap recipe.

38. Honey Mustard Pretzel Bits by Chanie Nayman

Who remembers the Snyders’ honey mustard and onion pretzels? Before they became dairy, they were an all-time camp favorite. A bag was not opened for more than two minutes before it was all done (despite the late night hour, or perhaps because of the late night hour!). I hope this recipe is as nostalgic for you as it was for me!

39. Beer-Braised Beef Hot Pretzels by Michal Frischman

I used brisket in this recipe, but feel free to substitute for any meat that braises well — flanken and beef cheek would both be great options. The meat can be cooked a day or two in advance, so the actual work is pretty minimal — just stuff the dough, brush with baking soda and water mixture, and bake!

40. Pita Chips from the Nitra Cookbook

Though simple enough for a quick after-school snack, these wedges would also be right at home on an appetizer platter alongside some good ol’ hummus, baba ghanoush, and tabbouli.

41. Sweet and Tangy Slaw by Chavi Feldman

This snappy cabbage slaw has a sweet, tangy dressing flavored with pickle relish, giving it a unique punch. Bring this to your next party and watch it disappear!

42. Beef Jerky by Esther Ottensoser

43. Super Spirals by Sara Wasserman

Slightly salty and totally tasty, these spirals disappear as fast as you put them out. They are a real treat!

Originally published February 2019. Updated and improved February 2026.