…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

Sweet Romanian Dip

 

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Ingredients

• 1 eggplant
• 1 small onion, cut in half
• 2 large tomatoes
• 2 medium size bell peppers, cut in 4, seeds and stems removed.
• Oil, for drizzling
• 3 Tbsp sugar (or sugar substitute)
• 1 ½ - 2 tsp salt, plus additional for sprinkling
• ¼ tsp black pepper, plus additional for sprinkling

Instructions

1. 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.
2. 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.
3. 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.
4. Refrigerate overnight so flavors can develop. Taste and adjust seasoning if needed.

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Homemade Mayonnaise

Homemade Mayonnaise

 

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Ingredients

• 2 garlic cloves
• 1 egg
• 2 Tbsp lemon juice
• ¼ tsp salt
• Dash of black pepper
• 2 cups oil

Instructions

1. 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.

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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

 

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Ingredients

• 3-4 jalapenos
• 1 recipe homemade mayonnaise (recipe above)

Instructions

1. 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.
2. 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.

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Originally Appeared in Ohr Naava’s Brooklyn Marketplace Book