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
⅓ cup Dannon coffee or vanilla yogurt
⅓ cup melted semisweet chocolate chips or chopped dark chocolate
⅔ cup chopped toasted pecans
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
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
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
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)
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).