Dips and Dressings
Garlic Dijon Dressing

The dressing’s deliciousness speaks for itself. It has a bold, zesty flavor that adds a punch to any salad. The sweet-salty contrast that it lends this salad is what makes the dish a real showstopper. Even if you keep the meal parve, it won’t disappoint. You’ll also love it as a marinade on meat or chicken. This recipe will make 2-3 times the amount you need for this salad, but the leftovers will come into good use on any other salad you make or as a marinade.


  • 2 cloves fresh garlic or 2 frozen garlic cubes
  • Juice of 1 lemon
  • 2 tbsp. red wine vinegar
  • 1 heaping tbsp. Dijon mustard
  • 2 tsp. sea salt
  • Pinch of thyme
  • 1 cup avocado oil
  • ½ cup olive oil

Place garlic, lemon juice, vinegar, mustard, and salt in a blender or food processor fitted with the S blade. Blend for 3 minutes. With the mixer or blender running on medium speed, slowly drizzle in both oils in a steady stream. This will emulsify the dressing. Refrigerate in an airtight container.

Lemon Pepper Vinaigrette
  • 1/2 c extra virgin olive oil or avocado oil for a more mild taste
  • 1/4 c water
  • 1/4 c freshly squeezed lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp fresh chopped or dry dill

Pulse ingredients in a food processor or blender until everything is combined. Shake vigorously before serving as contents tend to separate.

Balsamic ‘N Herb Vinaigrette

The measurements for this dressing are for much more than one salad, because you will want to use it over and over. The dressing is so versatile, it’s great on any salad. Secret from my kitchen – this makes a fabulous marinade for cutlets, meat or turkey roast.


  • 1/3 cup balsamic vinegar
  • 3 tbsp. orange juice
  • 1 cup olive oil
  • ¼ cup water
  • 2 frozen garlic cubes or 1 tsp. garlic powder
  • 1 tsp. fresh or dried parsley
  • ¼ tsp. rosemary and/or thyme
  • ¼ tsp. basil
  • ½ tsp. coarsely ground black pepper, or to taste
  • 1 tsp. pink or sea salt

Combine all ingredients in a shaker bottle and shake well. Store at room temperature.

Greek Dressing
  • 6 Tbsp Olive Oil
  • 4 Tbsp red wine vinegar
  • 3 tsp dried oregano
  • 4 cloves fresh garlic
  • 1 tsp salt
  • 1/2 tsp black pepper

Press the garlic cubes into a small bowl. Add the vinegar, spices and oil and whisk to combine.

Creamy Ginger Dressing
  • 3 Tbsp grated fresh ginger
  • 2 Tbsp dijon mustard
  • 4 Tbsp coconut aminos
  • 2 Tbsp rice vinegar
  • 1 tsp salt
  • 3/4 cup avacodo or olive oil

Combine all ingredients besides the oil in a food processor set with the S blade. In a slow steady stream, add the oil to emulsify. Store in the refrigerator for up to 2 weeks.

Herbed Tahini Dill Dressing
  • 6 Tbsp tahini paste
  • Juice of 2 lemons
  • 2 tsp dijon mustard
  • 4 Tbsp apple juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3-5 Tbsp water (depends on desired thickness)
  • 2 Tbsp finely chopped fresh dill
  • 1/3 cup olive oil

Combine all ingredients in a food processor set with the S blade or in a blender. Add more water if neccesary to adjust consistency. Store in refrigerator for 7-10 days

Egg Safety Tips: (For Mayo and Creamy Dressing)

Because I enjoy using raw eggs in my recipes, I’ve done my research and developed some guidelines for safe cooking with raw eggs. The safest option is to use pasteurized eggs, which are heat-treated to kill out any bacteria, and are approved by the FDA as safe for consumption in their raw form. Commercially prepared products such as Hellman’s mayonnaise and bottled salad dressings all contain raw pasteurized eggs and are considered safe for every population!

You may also try some of these tips for egg hygiene:


  • Pasteurize your own eggs by holding the egg in 60°C or 140°F water for 4 minutes. The water is not hot enough to cook the eggs, but is hot enough to kill bacteria.
  • Acids, such as vinegar and lemon and lime juice, also kill bacteria. Submerging eggs in these liquids will kill bacteria found on the shells.
  • Always wash hands before and after handling food.
  • Ensure the eggs are fresh, and keep them covered in a refrigerator
  • Use eggs within 2 weeks of purchase.
  • Wash eggs shells under water, just before cracking them.
  • Avoid using any eggs that have a cracked shell.
  • Prevent cross-contamination - as with raw meat, wash containers and surfaces that have been in contact with raw eggs before using them for other foods.
Full ‘N Free Caesar Salad Dressing AKA Creamy Dressing
  • 2 eggs at room temperature
  • 2 cups avocado or olive oil (olive oil has a very strong taste)
  • ¼ cup apple cider vinegar
  • ½ Tbsp. garlic salt
  • ½ Tbsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. yellow mustard (optional)

In the bowl of a food processor fitted with the S blade, beat eggs at medium speed for 3-5 minutes. Add oil in a steady stream and continue to beat until a thick mayonnaise is produced.

With the food processor on low-medium speed, drizzle in apple cider vinegar and pulse until incorporated. Add garlic, salt, pepper and mustard and mix until incorporated.

Creamy Lemon Dill Dressing
Same as above but replace apple cider vinegar with 1/4 cup fresh squeezed lemon and add 3 tbsp fresh dill.

Creamy Lemon Dill Dressing

Same as above but replace apple cider vinegar with 1/4 cup fresh squeezed lemon and add 3 tbsp fresh dill.

"Nisht" Nosh Dressing
  • 2 eggs at room temperature
  • 2 cups avocado or olive oil *
  • ¼ cup apple cider vinegar
  • ½ Tbsp. garlic salt
  • ½ Tbsp. salt
  • 1 tsp. pepper
  • 2 Tbsp. raw honey diluted in 2 tbsp. hot water

Dilute honey in water and allow to cool while making the dressing. Do not add the honey water until it has cooled.
In the bowl of a food processor fitted with the S blade, beat eggs at medium speed for 3-5 minutes. Add oil in a steady stream and continue to beat until a thick mayonnaise is produced. With the food processor on low-medium speed, drizzle in apple cider vinegar. Then add garlic, salt, and pepper and mix until combined. Once the honey water is at room temperature, add it to the dressing mixture and pulse until incorporated.

Homemade Mayonnaise

This recipe easily doubles triples or quadruples!


  • 1 egg *
  • 1 clove fresh garlic – optional
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper
  • Juice of 1 lemon
  • 1 cup avocado or olive oil

  • Place all ingredients aside from oil in a bowl. If not doubling the recipe, use an immersion blender. If doubling, you can put the eggs in a food processor with the S blade, then add ingredients and blend. Drizzle in the oil.

    NOTE: This lasts up to 2 weeks in the fridge. It’s a delicious base for any of the dips.

    Garlic and Spinach Dip
    • 12 cloves garlic
    • 1 5-oz. box fresh spinach leaves  
    • 1 tbsp. oil spray
    • 1 tsp. sea salt
    • ⅓-½ cup Rorie’s Creamy Dressing (you can substitute with store-bought mayo and thin with a small amount of water – but the taste won’t be the same, so make your own if you can!)

    Place garlic cloves on a baking sheet and spray with oil. Roast at 375°F for 20 minutes.Heat a small amount of oil in a large frying pan. Place the spinach leaves in the hot pan and spray a bit more oil on top. Cover and allow to wilt for about 2-3 minutes. Season with salt. Allow to cool. Squeeze out excess liquid.In a food processor fitted with the “S” blade, place roasted garlic gloves, squeezed out spinach and creamy dressing. Pulse on medium speed until desired consistency has been reached. If you want a thinner dip, add a small amount of creamy dressing at a time, up to ½ cup total, until dip reaches desired consistency.

    Hearts of Palm Dip
    • 1 can hearts of palm
    • 1/2 tsp garlic powder
    • 1/2 tsp salt
    • 1/3 c Rorie’s creamy dressing

    Directions: Pulse hearts of palm ( without extra liquid from jar) in a food processor until it’s cut into chunks. Season with garlic salt and combine with dressing. Continue to process until you reach desired texture. Some people like this more chunky and others more creamy. I like both because I like anything hearts of palm!

    Full 'N Free Onion Dip
    • 2 medium sweet onions, chopped
    • salt and pepper to taste
    • 2 tbsp. oil
    • 1/2 C Rorie’s creamy dressing

    Sauté onions in oil on a medium- low flame until soft and golden brown. Season with salt and pepper. Once onions are cool, mix with dressing.

    Eggplant and Pepper Dip
    • 1 small eggplant cut into small cubes
    • 1 red pepper cut into small cubes
    • salt and pepper to taste
    • 2 tbsp oil
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 2 tbsp Rorie’s creamy dressing

    Preheat oven to 400 F. Toss eggplant and peppers with oil, salt and pepper. Roast until soft and golden -Approximately 20 minutes. Remove from oven and set aside to cool. When cooled, place veggies and dressing in a food processor and pulse to desired thickness. Feel free to add more dressing if you want a thinner dip.

    Leek Dill and Rosemary Dip
    • 2 leeks
    • 2 tbsp oil
    • 3 sprigs fresh dill, minced
    • 2 tsp dried rosemary
    • 1/2 c Rorie’s creamy dressing

    Sauté leek in oil. Add spices and fold in creamy dressing.It’s that simple and even more delicious!!!

    Mushroom Dip
    • 1 14 oz. box any variety of mushrooms diced
    • 1-2 tbsp oil
    • 1-2 tsp Aromasong forest mushroom spice (for Pesach substitute 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp dried parsley)
    • 1/4 cup Rorie’s creamy dressing

    Sauté mushrooms in oil until golden and browned. Add spices. Fold in the creamy dressing and mix with a spoon to combine. If you would like a creamy dip simply purée to desired consistency.

    Creamy Tahini
    • 1/2 cup tahini paste
    • 2 cloves fresh or frozen crushed garlic (optional)
    • 1/4 cup water
    • 1/3 of a cup lemon juice
    • 2 tbsp. fresh parsley¾ of teaspoon salt

    Add all ingredients to a bowl or container. Using a hand blender, blend until smooth. If needed, add more water until you reach your desired consistency.

    Mango guacamole
    • 2 ripe avocados (ripe but not mushy)
    • 1/2 cup mango dices very fine
    • 1 Tbsp chopped fresh chives
    • Juice of 1 lime
    • 1 tsp pink Himalayan salt
    • 1/4-1/2 tsp course black pepper

    Slice the avacodo in half and remove the pit. Dice into small pieces.In a small bowl combine the mango, avacodo, chives, lime, salt, and pepper. Mix vigorously until a chunky salsa like texture forms.

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