Dips have become enormously popular in the last few years. It’s no surprise that they’ve also made their way into the creative world of Mishloach Manot themes, especially when Purim falls out right before Shabbat (like it does this year).
Dips make a great addition to Mishloach Manot because they travel super well in a great jar, they can pair with so many things like flatbreads, crackers, sourdough, challah rolls, and raw veggies, and most importantly, they are beloved by all!
For those of you who plan on including a good ole dip in a jar in your Mishloach Manot this year, we’ve collected our favorite dip recipes below. From classic chummus and olive tomato dip to eggplant and creamy avocado dip, each is delicious, colorful, and will be a hit with everyone on your list.
Looking for the perfect jar to gift them in? Here are some of our favorites!
- Olive and Basil Leaf Tapenade by Adina Silberman
This dip is so easy to make and can be eaten on so many occasions. Serve with challah on Shabbat or with breakfast during the week – it will definitely wake up your taste buds!
Garlicky White Bean Dip by Batsheva Kanter
This dip is a nice alternative to hummus. It’s delicious spread on a cracker or as a dip for vegetables.
- Eat-the-Veggies Honey Mustard Dip by Nechama Norman
One way to get kids to eat their veggies is to let them make their own veggie dip. Kids can help whisk the ingredients together! The sweetness of the honey makes this very kid-friendly.
If you are not a mayo fan, try subbing 2% plain Greek yogurt.
- Tomato Dip by Kiki Fisher
This garlicky tomato dip is a nice change of pace from the usual mayo-based spreads. Make sure to select the best quality tomatoes you can find, since they’re the star of the show here!
- Roasted Vegetable Platter with Creamy Avocado Dip by Faigy Murray
When my brother got engaged, his future mother-in-law served this dish at their vort. I probably ate more from this platter than from any of the cakes or chocolate platters displayed. A vegetable platter is so regal looking and much easier than it looks! These are the vegetables I like to use, but you can really use whatever you like, or whatever is in season.
3-In-One Deluxe Tomato Dips by Faigy Grossman
What I love about these recipes is that I can make one batch of tomato dip and end up with three variations (the basic dip recipe is delicious as is too!). This way, I’ve got three different dips, one for each Shabbos seudah, and only a one-time mess!
- Classic Hummus by Mighty Sesame Co.
Follow these simple directions to prepare a hummus appetizing platter. Enjoy the popular Middle Eastern chickpea spread with pita chips or cut vegetables, or spread it on your challah.
- Black Olive Tapenade by Esty Wolbe
Watch Esty create this dip in a flash, here!
Olive and Tomato Dip by Victoria Dwek
Don’t all Shabbat and Yom Tov meals start with great dips? And aren’t you always looking for a new one? This one is flavor-packed and it couldn’t be easier. If this is a bonus, it’s not mayo-based, rather it’s tapenade style. One pan, scratch that, one zip in the food processor, and you’re done.
Tastes unbelieveable when spread on challah.
- Creamy Eggplant Spread from the Dining In Cookbook
This amazing roasted eggplant dip is so simple to make. Serve to your Israeli guests and make them feel at home!
- 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.