With lots and lots of sautéed leeks and onions, this is one of the favorites we’re looking forward to again this Pesach.
My friend Malky Blum calls me whenever she comes up with something that she knows will make a perfect BCP recipe.
Do you remember these Lemony Jalapeños? Yup, that’s also from Malky.
This one along with the Roasted Eggplant Pepper Dip were the two new, fresh dips we enjoyed last Pesach. They’re completely different so make them both!
Leek Jalapeno Dip
Ingredients
- 3 leek or 2 large, halved and thinly sliced
- 1 onion, finely diced
- 1-2 Tbsp oil
- 1 jalapeño, halved and thinly sliced
- 10 garlic cloves, sliced
- 2-3 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tbsp sugar
Instructions
- Heat oil in a sauté pan over medium-low heat. Add leek and onion and cook for about 10 minutes. Add garlic and jalapeno and cook for an additional 30 minutes, until very soft.
- (Alternatively, you can combine the vegetables and oil in a 9×13-inch pan. Cover and bake until you see them starting to brown and get soft.)
- Once vegetables are cooled, mix in mayonnaise (feel free to add more in you like it creamier), lemon juice, salt, pepper, and sugar.
Can I substitute almond milk instead of mayonnaise?
If we don’t like spicy should we skip the jalapeño?
You can but it’s very mild – the end result is not really spicy.