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

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

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.