Onion Dip for Passover is a savory and creamy, vegetarian dip.
So easy to make with only 2 ingredients and one bowl!
It’s great with anything from potato chips to veggie sticks!
Have as a snack or bring to a get-together!
Onion Dip for Passover is great as an appetizer or as part of a snack anytime during the holiday – even on the day of the seder!
Break the Passover food monotony!
Just whip up and enjoy!
Have with pototo chips, carrot sticks, celery or anything you can dip in a dip!
You can even have it on the day of the seder because it doesn’t contain any matzo meal!
Eating on the day of the seder
Jews who keep the laws of Passover do not eat matzo or any foods that contain anything from matzo (such as matzo meal or matzo cake meal) the entire day before the seder, which is in the evening.
Some people even have the custom of not eating such foods for two weeks before, beginning on Rosh Chodesh Nissan or even as far back as Purim, which is a month before.
Want variety? Try this dip: Avocado Dip for Passover !
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
Kosher for Passover Seasonings, etc.
As I learned to prepare more and more recipes for Passover, I also learned which basics and seasonings are good to have on hand to have the ability to make a dish on short notice—especially during the holiday—and not have to run out to the store or borrow from a neighbor.
- salt
- ground black or white pepper
- granulated garlic or garlic powder
- onion powder
- ground cinnamon
- sugar (granulated)
- brown sugar
- chicken consommé powder
- onion soup mix
- various herbs
- additional spices to adapt taste to preference
Misc:
- oil / margarine / butter / cooking spray
- potato starch as a thickening agent
- baking powder
- matzo cake meal (matzo meal, but ground into a powder)
- condiments, such as ketchup and barbecue sauce
- tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
- milk substitute (neutral flavor)
We always have eggs in the fridge and onions and potatoes on our shelves (if we were not Ashkenazi, I would certainly keep rice as well).
Food on Passover
Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).
In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.
Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).
Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).
Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.
So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.
There is a joke that sums it all up:
On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.
Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.
I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!
So whip up some Onion Dip for Passover and enjoy!
2-ingredient Onion Dip for Passover
Onion dip, kosher for Passover
Ingredients
- 1 cup kosher for Passover sour cream
- 3-4 teaspoons of kosher for Passover onion soup mix or to taste
Instructions
- Mix onion soup mix into sour cream.
- Let sit for 15 - 20 mins (best chilled).
Notes
The flavor can be made stronger by using more onion soup mix, however do this only after it has sat for a while, because the flavor will only come through after it has sat for a while and if you adjust it too soon, it can become too strong and too thick.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 113mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g