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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.


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.