It’s Dips Time! Dips are all the rage... Part 1

…and they’re the easiest, quickest, and tastiest way to enhance your Shabbos or Yom Tov Table.

Need a new dip? We have a few! And they’re all kosher for Pesach or anytime.

Romanian Eggplant Dip

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Sweet Romanian Dip

Ingredients

Instructions

Preheat oven to 450ºF. Prick eggplant all over with a fork. Place eggplant, onion, tomatoes and peppers on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake for 45- 60 minutes.
Check to make sure all vegetables are soft. Remove those that are soft and blistered (eggplant may need more time than the others). Place the eggplant and peppers in a plastic bag so they can sweat and peel easily.
Peel tomatoes, peppers and eggplant. Place all vegetables with the sugar, salt, and black pepper in a bowl. With a hand blender give it a quick blend, leaving it chunky. Alternatively, you can do this in a food processor or mash it well by hand.
Refrigerate overnight so flavors can develop. Taste and adjust seasoning if needed.

Homemade Mayonnaise

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Homemade Mayonnaise

Ingredients

Instructions

Blend garlic, egg, lemon juice, salt, and pepper in a food processor. On a low setting, gradually add oil in a very slow stream, until it emulsifies and mayonnaise forms.

Smoky Jalapenos

If using store-bought mayonnaise, add a garlic clove and some salt and pepper when blending with the jalapeno.

It’s Dips Time! Dips are all the rage... Part 1

Ingredients

Instructions

Place jalapenos over an open fire and roast for 5-10 minutes, until blistered and soft. Place in a plastic bag to sweat so it peels easily. Let cool and peel, removing stem.
In a food processor, blend pepper and mayonnaise. For less heat, remove some of the seeds from the pepper. You can also remove them all and add them back, a little at a time, to control the heat level.

Click here for part 2 of dips.