Use this hack when preparing a variety of mayo-based dips in bulk.
Sometimes you get a recipe when you give a ride, and sometimes you get a recipe when you get a ride. But no matter who is driving, long car rides are the perfect time to get to know the people you’re riding with, and in our line of business, it’s only natural that the conversation gets to recipes at some point.
This Flanken Roast Over Lima Beans came about when I was in the driver’s seat, and I learned this great dip hack a few months ago when I was a passenger.
Naomi Pogotskin prepares the dips for Shabbos for her family every week. But that doesn’t mean she needs to do the same work every week. Rather, she has figured out how to prep ahead and freeze, even for those dips that can’t usually be prepared so much ahead of time–like the creamy mayo-based dips which are typically best fresh.
The key is to freeze only the components that are freezer-friendly. Then thaw and add mayo fresh.
And that works especially well when making this Roasted Jalapeño Dip.
If you’re a jalapeño Dip fan, you’ll want to make a lot at once…30 jalapeños will give you a nice supply for a month or two. Start by slicing your jalapeños in half (slice off the tops first). Remove the ribs and seeds if you don’t like it spicy, or don’t remove if you like it very spicy (or, you might want something in between).
Place the jalapeños cut side down on a parchment-lined baking sheet and drizzle with oil. Sprinkle with salt, pepper, and garlic powder too.
Roast at 425°F for 25 minutes. They should look something like this once ready.
Transfer to a container and blend using an immersion blender.
Blend smooth or leave some pieces if you like it a bit chunky.
Divide up into 4 ounce containers.
Then freeze! The beauty here is that the main work is done…and only the freezer-friendly portion is going in the freezer.
Each week, take out just one of the containers and thaw.
Then, mix with mayonnaise and season with salt to taste. Your Shabbos dip is now ready!
We also like this with a squeeze of fresh lemon.
Enjoy!
Roasted Jalapeño Dip
Ingredients
Roasted Jalapeños:
- 30 jalapeño peppers, halved, ribs and seeds removed or only partially removed
- salt, black pepper, and garlic powder, for sprinkling
- oil, for drizzling
For the Dip:
- 4 ounces blended roasted jalapeños
- 1 cup mayonnaise
- ½ – 1 tsp salt
- 1 tsp fresh lemon
Instructions
- Prepare the Roasted Jalapeños. Preheat oven to 425°F. Place sliced jalapeños on a parchment-lined baking sheet. Drizzle with oil and sprinkle with salt, pepper, and garlic powder. Bake for 25 minutes.
- Transfer peppers to a container and blend using an immersion blender.
- Divide mixture into 4 ounce containers.
- On the day of serving, thaw one container and mix with mayonnaise, salt, and lemon.
|