Another dip is just about the best thing you can add to your Pesach menu.
We’ve posted lots of 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 dip), we were very excited to give some new dips a try and add some more to the table!
Chips n’ Dip
Egg Kichel “Chips”
Serves: 5 dozen
Ingredients
- ⅞ cup potato starch
- ¼ cup sugar
- 1 cup oil
- 6 eggs
- salt, for sprinkling
Instructions
- Preheat oven to 300°F. Coat a mini muffin tin very well with nonstick cooking spray, or grease with oil.
- Place potato starch, sugar, oil, and eggs into mixer bowl; beat on high speed until thick.
- Pour ¼-inch of batter into each cavity of the muffin tin. Sprinkle lightly with salt.
- Bake for 18 minutes. Cool; store loosely covered to prevent kichel from getting soggy.
Shallot Dip
Serves: 6 servings
Ingredients
- 1 tablespoon oil
- 5-6 shallots, thinly sliced
- 2 teaspoons sugar
- ½ cup mayonnaise
- ½ teaspoon salt
- pinch pepper
Instructions
- Heat oil in medium skillet over medium-high heat. Add shallots and sugar; sauté until brown and crispy and somewhat caramelized.
- Place into a container; add mayonnaise and salt. Blend well with immersion blender until smooth and light brow
Dill Dip
Serves: 6 servings
Ingredients
- 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)
Instructions
- Blend all ingredients together.
- 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
Ingredients
- 2 medium eggplants
- ½ red pepper
- 1 plum tomato, deseeded
- ½ red onion
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- ½ teaspoon salt
Instructions
- 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.
- 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.
|