…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

Kosher Romanian Egglplant Dip Recipe for Pesach and all year round.


Sweet Romanian Dip
  • 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
  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.



Homemade Mayonnaise

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

Homemade Mayonnaise - Kosher for passover and all year round. Dips are the perfect way to enhance your Shabbos or Yom Tov Table.

Smoky Jalapenos

Smoky Jalapeno Dip. Perfect for passover and all year round. Kosher for Pesach dips.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
  • 3-4 jalapenos
  • 1 recipe homemade mayonnaise (recipe above)
  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.

Click here for part 2 of dips.

Originally Appeared in Ohr Naava’s Brooklyn Marketplace Book





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