Because We Can Never Get Enough of A Great Dip

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”

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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

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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

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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

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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.