More dips are just about the best thing you can add to your Pesach menu.  


Last Pesach, we brought you these dips and these dips. And they were a big hit. So, of course, when we saw that Taste of Pesach 2 had a slew of all new dips (and Egg Kichel “Chips” for those who don’t eat their matzah with dips), we were very excited to give some new dips a try and add some more to the table!


Chips n’ Dips


Egg Kichel “Chips”
Serves: 5 dozen
  • ⅞ cup potato starch
  • ¼ cup sugar
  • 1 cup oil
  • 6 eggs
  • salt, for sprinkling
  1. Preheat oven to 300°F. Coat a mini muffin tin very well with nonstick cooking spray, or grease with oil.
  2. Place potato starch, sugar, oil, and eggs into mixer bowl; beat on high speed until thick.
  3. Pour ¼-inch of batter into each cavity of the muffin tin. Sprinkle lightly with salt.
  4. Bake for 18 minutes. Cool; store loosely covered to prevent kichel from getting soggy.



Shallot Dip
Serves: 6 servings
  • 1 tablespoon oil
  • 5-6 shallots, thinly sliced
  • 2 teaspoons sugar
  • ½ cup mayonnaise
  • ½ teaspoon salt
  • pinch pepper
  1. Heat oil in medium skillet over medium-high heat. Add shallots and sugar; sauté until brown and crispy and somewhat caramelized.
  2. Place into a container; add mayonnaise and salt. Blend well with immersion blender until smooth and light brow


Dill Dip
Serves: 6 servings
  • ½ cup mayonnaise
  • 5 cubes frozen dill
  • 5 garlic cloves , crushed
  • ½ tablespoon sugar
  • 1 teaspoon vinegar or 
 lemon juice
  • ½ teaspoon salt
  • ½ grated onion (optional)
  1. Blend all ingredients together.
  2. Store in a closed container in the fridge.


Eggplant Dip

The eggplant dip is my kids’ favorite. They look for it each Friday night. It has a wonderful oven-grilled flavor. The longer you leave it in the oven, the smokier the flavor will be.


Eggplant Dip
Serves: 12 servings
  • 2 medium eggplants
  • ½ red pepper
  • 1 plum tomato, deseeded
  • ½ red onion
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • ½ teaspoon salt
  1. Wash eggplants; place them into a 9 x 13” pan. Cut three shallow slits in each eggplant. Set oven broiler to high. Broil for 55 minutes. Let cool; slice open lengthwise. Scoop out eggplant flesh; place into a container.
  2. Using a knife in a criss-cross motion, cut eggplant pieces into small chunks. Dice the red pepper, plum tomato, and onion into small pieces; add to eggplant. Add oil, vinegar, and salt. Toss to coat.




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