3 Ways To Take Your Matzo Game To The Next Level This Passover

Image by Courtesy Dannon

By Adeena Sussman March 13, 2018

Passover is fast-approaching — as is the prospect of eight matzo-filled days.

But that doesn’t have to be a drag. The following quick and delicious recipes make a delectable addition to the holiday. For something savory, the Springtime Avocado Matzah Toast and Cheesy Spinach-Artichoke Matzah Toast are bursting with flavor with the perfect crunch. For dessert, the Chocolate Pecan Matzah Toast is deliciously decadent and great to serve after the Seder.

Dannon is the only major yogurt company to offer Kosher for Passover yogurt nationwide (March 15 through April 7), which works great in Passover recipes or as a standalone snack.

Chocolate Pecan Matzo

Ingredients:

2 matzo

⅓ cup Dannon coffee or vanilla yogurt

⅓ cup melted semisweet chocolate chips or chopped dark chocolate

⅔ cup chopped toasted pecans

Directions:

Reserve 2 tablespoons of yogurt for drizzle. Whisk remaining yogurt and chocolate together in a bowl and spread on the matzo. Top with the pecans and drizzle with additional yogurt.

Cheesy Spinach-Artichoke Dip Matzo

Ingredients:

4 matzo

10 oz package chopped frozen spinach, defrosted

9 oz package frozen artichoke hearts, fully defrosted

1.5 cups shredded part-skim mozzarella cheese

½ cup Dannon plain whole milk yogurt

⅓ cup mayonnaise

1 teaspoon salt

½ teaspoon chili flakes

Directions:

Preheat oven to 400ºF. Arrange spinach and artichokes in the center of a large clean kitchen towel. Roll the cloth around the towel; squeeze out and discard as much excess liquid as possible. Place spinach and artichokes in a bowl; add 1 cup of cheese, yogurt, mayonnaise, salt and chili flakes, and mix until incorporated. Place the matzo on a foil-lined baking sheet and divide mixture among them. Sprinkle with remaining cheese and bake until the dip is hot and the cheese is bubbly, 10-12 minutes.

Springtime Avocado Matzo

Ingredients:

½ cup Dannon plain lowfat or whole milk yogurt

2 tablespoons finely minced chives

2 tablespoons olive oil

¼ teaspoon fine sea salt

1 avocado, sliced

2 radishes, sliced

Flaky sea salt (optional)

Thyme sprigs (optional)

Directions:

Stir the yogurt, chives, 1 tablespoon of the oil, and salt together in a bowl. Spread yogurt mixture on the matzo. Arrange avocado and radishes on top of the matzo in a decorative pattern. Drizzle remaining oil and sprinkle on flaky salt and thyme (if using).

Adeena Sussman is a renowned cookbook author, recipe developer, and passionate home cooking expert.

The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. We’ve started our Passover Fundraising Drive, and we need 1,800 readers like you to step up to support the Forward by April 21. Members of the Forward board are even matching the first 1,000 gifts, up to $70,000.

This is a great time to support independent Jewish journalism, because every dollar goes twice as far.

— Rachel Fishman Feddersen, Publisher and CEO