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Happy almost Passover!
I know that your seder preparations are likely well underway, and that you probably have your menu set by now. (If not, click here!) I also know that if you’re hosting a seder tomorrow night, you’re probably too busy to dig into a long newsletter right now.
But for your last minute consideration, I’ve got a super simple, high-impact appetizer that just might save your seder guests from the “Is it time to eat yet?” blues.
Years ago, I learned about the concept of a “karpas appetizer” from food writer Jayne Cohen’s cookbook Jewish Holiday Cooking. Or maybe I first heard about it from my friend Anna Hanau? (Hi Anna!) Whatever the source, it’s a game changer.
Even if your family tends to have a speedy seder, the wait between pouring that first cup of wine and the moment when the proper meal begins can feel interminable. Karpas appetizer to the rescue!
Karpas, where you dip a spring vegetable like parsley or boiled new potatoes in salt water—representing both the tears shed by the enslaved Israelites and the notion of rebirth that comes with spring—is the third step of the seder. In other words, it arrives pretty early on in the evening.
Because you recite the blessing over vegetables while dipping, there is some commentary that says you can then also eat other foods—like fresh or roasted veggies—that fall under that same blessing. So some families have the tradition of passing around light, vegetable-based “karpas appetizers” to help bridge the gap until the meal, and help guests focus on the seder rather than their grumbling stomachs.
This week’s recipe of Veggies and Magic Dip would make an ideal karpas appetizer. The cashew-based dip is creamy and vibrantly flavorful, and hearty without being too filling. The ingredient list is also very short—chances are you already have everything you need to make it. You can serve it alongside any fresh or roasted vegetables you like.
If serving a karpas appetizer isn’t your family’s practice, the dip would also be delicious during the week of Passover itself when you find yourself with the hangries and want a break from the matzo and butter routine. Whenever you serve it, it tastes like a bit of Passover magic.
Veggies and Magic Dip
If you prefer other fresh herbs like parsley or cilantro, you can swap them in for dill or basil in equal measure.
Serves 8 as an appetizer
2 cups raw cashews
1/2 loosely packed cup fresh basil
1/2 loosely packed cup fresh dill
2 tablespoons fresh lemon juice
1 small garlic clove, roughly chopped
1 1/4 teaspoons kosher salt, plus more as needed
Fresh or roasted veggies (e.g. carrots, radishes, asparagus, fennel, cucumber, and celery) for serving
In a medium bowl, cover the cashews with water and let soak for 20 minutes (or up to 1 hour if you have the time.) Drain well.
Transfer the soaked and drained cashews to a blender along with the basil, dill, lemon juice, garlic, salt, and 1/2 cup of water. Blend on high, scraping down the sides of the bowl as needed, until a smooth green dip forms. If it is too thick for your taste, thin with a little more water until you reach the desired consistency. Taste and add more salt, if needed.
Serve immediately with veggies alongside for dipping, or transfer to a serving bowl, cover, and refrigerate until ready to serve.
I've been making variations on this dip for the last month--basil and parsley (too bland), dill and scallion (perfect!), and a riff on the classic onion soup mix dip. I live outside the US and couldn't find the soup mix, so I used some store-bought onion jam, blended it with the cashew base and a little lemon juice. It was a hit!