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
- ⅞ cup potato starch
- ¼ cup sugar
- 1 cup oil
- 6 eggs
- salt, for sprinkling
- 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.
- 1 tablespoon oil
- 5-6 shallots, thinly sliced
- 2 teaspoons sugar
- ½ cup mayonnaise
- ½ teaspoon salt
- pinch pepper
- 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
- 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)
- 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.
- 2 medium eggplants
- ½ red pepper
- 1 plum tomato, deseeded
- ½ red onion
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- ½ teaspoon salt
- 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.
Rivky says
Hi for the sesame chicken how does the sauce turn red?
Gitty says
Hi. Do any of these dips freeze well?