Good Shabbos, Shabbat Shalom! Now that summer has finally arrived and you want to spend more time in the warm sunshine and less time in the kitchen, here are some simply scrumptious dips that come together quickly, making them a perfect choice to serve for Shabbat, on the weekend, or for simple summertime entertaining. As an added bonus, the recipes below are perfect if there are vegetarians at your Shabbat table!

150 Best Dips & Salsas by Judith Finlayson and Jordan Wagman

Toronto cookbook author and chef Jordan Wagman and best-selling cookbook author Judith Finlayson have teamed up to create 150 Best Dips & Salsas, Plus Recipes for Chips, Flatbreads and More (Robert Rose). The dynamic duo created an innovative recipe collection that is ideal for easy entertaining.

Chef Jordan Wagman was nominated as a “Rising Star in North America” by the James Beard Foundation. He is also the author of Easy Gourmet Baby Food. Wagman recently created an elegant fundraising event, Dinner at the Diamond, featuring a fabulous farm-to-table menu for Jewish Family & Child’s youth mental health centre and the Jerome D. Diamond (JDD) Adolescent Centre.

In 150 Best Dips & Salsas, you’ll discover a potpourri of flavours that are a great catalyst to get any party off to a great start. There’s even an entire chapter dedicated to scoops and dippers, from chips and potato wedges to crostini and flatbreads. These simply delicious recipes are made with fresh ingredients, providing a rainbow of colours and a wide array of textures and flavours, from salty and sweet to spicy and sour.

Recipes include Margarita Mango Salsa, Roasted Red Pepper Hummus (below), Beet Chips, Tzatziki, Basil and White Bean Spread, Black Bean and Salsa Dip, Smoked Salmon Mousse, Tahini-Spiked Beet Spread, Sumptuous Spinach and Artichoke Dip, and even a decadent dessert dip such as the Chocolate Mousse Spread (below). The summer looks friendly!



 Refreshing and delicious, this savoury salsa is perfect with crisp tostadas or tortilla chips. If you’re feeling festive, launch the evening with a round of margaritas.

Makes about 4 cups (1 litre)


1 1/2 cups cooked corn kernels, cooled (375 ml)

1 tsp extra virgin olive oil (see Tip, below) (5 ml)

2 avocados, diced

1/2 cup finely diced red onion (125 ml)

1/2 habanero pepper, seeded and diced

1/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed orange juice (about 1/2 an orange)

2 Tbsp minced fresh oregano leaves

Salt and freshly ground black pepper


  1. In a bowl, combine corn and olive oil. Toss well. Add avocados, bell pepper, red onion, habanero, lime juice, orange juice and oregano. Toss well to combine. Season to taste with salt and black pepper.
  2. Refrigerate for about 30 minutes to allow flavours to meld.

 Tip: If you have cold-pressed avocado oil, by all means substitute it for the olive oil.



 This subtle twist on a classic dip is wonderful when spread on wedges of sweet bell pepper. It is also delicious with warm pita bread.

Makes about 1 3/4 cups (425 ml)

  • Preheat oven to 300 F (150 C)
  • Food processor


1 red bell pepper

2 Tbsp extra virgin olive oil (30 ml)

1/2 cup water (125 ml)

3 cloves garlic

2 cups cooked chickpeas, drained and rinsed (see Tips, below) (500 ml)

1/2 tsp hot pepper sauce (2 ml)

1/2 tsp salt (2 ml)

1/4 tsp ground cumin (see Tips, below) (1 ml)


  1. Rub bell pepper with oil to fully coat. Place in a baking dish and roast in preheated oven until skin is blistered but pepper still maintains its shape, about 45 minutes. Let cool. Over a bowl, using a strainer, peel and remove stem and seeds. Reserve residual liquid.
  2. In a medium saucepan, bring water and garlic to a boil over high heat. Reduce heat and boil gently until water is fully evaporated, about 20 minutes, Add the chickpeas and cover and cook until chickpeas are tender to the touch, about 5 minutes. Drain chickpeas and transfer to a food processor.
  3. Add roasted pepper with reserved liquid, hot pepper sauce, salt and cumin and puree until smooth, about 30 seconds, stopping and scraping down sides of the bowl as necessary. If hummus is too thick, add warm water to reach desired consistency.


  • For this quantity of chickpeas, use 1 can (14 to 19 oz/398 to 540 ml), drained and rinsed or cook 1 cup (250 ml) dried chickpeas.
  • For best flavour, toast and grind cumin seeds yourself.
  • To toast seeds: Place seeds in a dry skillet over medium heat, and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind.


BAGEL CHIPS (Vegan Friendly)

 This crisp versatile chip is delicious all on its own and even better topped with a tasty dip or spread.

 Makes about 16 chips

  • Preheat oven to 350 F (180 C)
  • Baking sheet, lined with parchment paper


2 bagels (your favourite variety)

1 clove garlic, cut in half

2 Tbsp olive oil

1/2 tsp salt


  1. Thinly slice each bagel into 8 thin slices. Place on prepared baking sheet. Rub garlic on both sides of bagel slices.
  2. In a bowl, combine oil and salt, mixing to dissolve salt. Liberally brush both sides of bagel slices with mixture.
  3. Place on prepared baking sheet and bake in preheated oven until golden brown and crisp, about 12 minutes. Serve immediately or store in an airtight container for up to 1 week.


  • Gluten-Free Bagel Chips: Substitute gluten-free bagels for the regular version.


  • Your bakery will often have a slicer and be more than happy to slice your day-old bagels; however, a good serrated knife p heavy would do the trick.



 Makes about 1 1/4 cups (300 ml)

 Surprise pop-in guests with an elegant and fun dessert canapé of your favourite cookie topped with a small dollop of Chocolate Mousse Spread and some shaved chocolate curls.


3/4 cup heavy or whipping (35%) cream (175 ml)

1 Tbsp granulated sugar (see Tips, below) (15 ml)

1/3 cup semisweet chocolate chips (75 ml)

1 Tbsp unsalted butter, finely diced (15 ml)


  1. In a bowl, using an electric mixer or whisk, beat cream and sugar to stiff peaks. Set aside.
  2. In the top of a double boiler, or in a heatproof bowl, set over a saucepan of hot, not boiling water, melt chocolate chips, stirring until smooth. Remove from heat and whisk chocolate to cool slightly, about 1 minute. Whisk in butter until melted and blended.
  3. Fold whipped cream into the chocolate, one-third at a time, until just blended. Cover and refrigerate for at least 3 hours or until set, or for up to 6 hours.


  • Fresh fruits, such as strawberries, mango, apples and pineapple, or even a beautiful wafer, would all be wonderful plunged into this dip.
  • If you are a vegetarian, use unbleached organic sugar to ensure it has not been filtered through bone char.