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ALL YOUR PESACH DIPS!





Matzah is always better when there’s lots of great dips on the table. And we have lots of those! Enjoy these for Pesach or anytime.

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

2 garlic cloves

1 egg

2 Tbsp lemon juice

¼ tsp salt

Dash of black pepper

2 cups oil

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.

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.

Creamy Avocado (aka 4-day Guacamole)

This fills a ½ lb container. If you pack it down well and seal it with plastic wrap and cover, you can leave this is the fridge for 3-4 days without it turning brown. Once you open it and air comes in, it will gradually turn brown.

3 ripe avocados

3 Tbsp lemon juice

1 Tbsp oil

1 garlic clove

1 tsp salt

¼ tsp black pepper

Place all ingredients in a food processor. Blend well.

Crushed Tomatoes

Make a lighter version by using only half the oil and adding a tablespoon of water. It’s delicious either way.

¼ onion

6-7 garlic cloves

4 firm plum tomatoes or 2 large firm tomatoes, cut into chunks

¼ cup olive oil

¼ tsp garlic powder

½ tsp onion powder

1-2 tsp salt

½ tsp black pepper

  1. In the bowl of a food processor, blend onion and garlic very well. Add tomatoes and blend just until there are no large chunks left but there is still a diced texture to the tomatoes.
  2. Place crushed tomatoes in a bowl and add olive oil and seasoning by hand.

Mock Techina

Originally appeared in Passover Made Easy.

Techineh:

¼ walnut oil

½ cup ground almonds

6-8 garlic cloves

½ cup fresh lemon juice

1 to 2 tsp salt

A handful fresh parsley

Up to 1 cup cold water

In the bowl of a food processor, combine oil, almonds, garlic, lemon juice, salt, and parsley. Pulse until very  smooth. Slow add in the water, thinning the mixture to desired consistency. You may only need ½ cup of water.