Super Bowl Layered Dip, Jewish Style!

Super Bowl Layered Dip,Jewish Style!

Super Bowl Layered Dip, Jewish Style!

Here is a great “Noshable” (appetizer): I’ve taken two of my recipes (found on this website) and modified them to create this new and easy dish just in time for the Super Bowl! It has different layers and is best served with pita chips, tortilla chips, toasted pita bread or crackers.The layers can be made a day or two in advance and then assembled right before the game.  Just remember that if you have people who keep Kosher, don’t serve this with a meat meal or if having a meat meal, substitute a non-dairy sour cream for the regular sour cream. Go teams!!

Basic Elements:

  • Israeli Avocado Dip (found on this website,modified version listed below)
  • Iraqi Chickpea Turnover for Purim, Filling (found on this website,modified version listed below)

Additional ingredients you will need:

Small container of reduced fat sour cream

Small can sliced black olives, drained and rinsed

1 cup assorted veggies cut up into very small chunks (i.e. onion, yellow tomatoes, green, red or yellow pepper, cucumber – whatever you like, any combination)

1 Tbls. lemon juice

1 Tbls. olive oil

Paprika (light sprinkle)

Salt (to taste)


Layer #1: Israeli Avocado Dip (omit olives). Recipe listed below.

Layer #2: Israeli Salad: assorted raw veggies, cut up into small pieces, tossed with olive oil, lemon juice and salt

Layer#3: Iraqi Chickpea Turnover for Purim,Filling (omit puff pastry, flour and egg), add 2-4 Tbls. to onion to make onion soften more easily. Recipe listed below.

Layer#4: Sour cream sprinkled with Paprika

Layer#5: Sliced black olives

Israeli Avocado Dip (recipe doubled)


2 large ripe avocados, mashed

10-12 grape tomatoes, sliced

1 large scallion (including green part), chopped

Juice of 1 lime or1 lemon

Salt and pepper to taste

Combine all ingredients in a bowl.

Iraqi Chickpea Turnover for Purim, Filling: (found on this website,modified version listed below)


1 small onion, sliced or ½ large onion sliced

2-4 Tbls. water

1 15 oz. can of garbanzo beans (chickpeas) rinsed in water and drained

½ tsp. each: ground cumin, ground turmeric and ground coriander

¼ tsp. garlic powder (or less, to taste)

¼ tsp. salt (or more, to taste)

2-3 Tbls. olive oil

  1. Heat olive oil on medium high heat in large frying pan; add onions and reduce heat to medium. Add water, 2 Tbls. at a time, as needed to speed softening of onion. Cook for about 5 minutes until soft.
  2. In a shallow bowl, mash drained chickpeas with a fork until it has a chunky/smooth consistency. Add to onion in pan, add spices and mix. Continue cooking the mixture for another 2-3 minutes.Set aside and cool.



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