When choosing the Holiday and Shabbat table, I knew right away I wanted to add in dips. Whether we’re home alone or with company, I always make sure to have an assortment of dips to serve with yummy fresh challah. It’s the perfect way to enhance the Shabbat meal. Here are just a few of my favorites.
All of these dips can be made in advance and should be stored in the refrigerator until ready to serve.
SHEET PAN MATBUCHA
- Tomatoes
- Red pepper
- Jalapeno pepper
- Crushed garlic
- Olive oil
- Salt
- Sugar
- Cumin
- Dash of black pepper
- Lemon juice
Chop up 4 tomatoes, 1 red pepper, and 1 jalapeno pepper (leave the seeds in for more heat) very, very fine (I like to use the alligator chopper). Lay everything out on a sprayed baking tray. Drizzle 1 tbsp. olive oil on top. Season with 1 tsp. salt, 1⁄2 tsp. sugar, 1⁄2 tsp. cumin, a dash of black pepper, and 3-4 cloves of crushed garlic. Mix together and bake at 375 degrees Fahrenheit for around 1 hour and 40 minutes. Remove from the oven and pour over 2 tbsp. lemon juice while still hot. Mix well, and once cooled store in the fridge until ready to serve.
EGGPLANT SALAD
• Eggplant
- Israeli pickles
- Crushed garlic
• Small piece of red, orange, and yellow pepper
• Ketchup
• Lemon juice • CuminPeel and slice eggplant (don’t slice too thin). Lay the slices on a sprayed tray. Pour some oil in a plastic cup and sprinkle in around 1 tbsp. salt. Using a pastry brush, brush the eggplant slices generously with oil. Bake at
350 degrees Fahrenheit for around 25 minutes until they feel soft.Remove them from the tray, transfer to a bowl and mash them. Add in chopped-up colored peppers. I usually take 1⁄4 of each pepper and use the alligator chopper to cut the pieces very small. You’re not going to need the full 1⁄4 of each pepper – just sprinkle some in and add 2 chopped-up Israeli pickles (I use the alligator chopper for that too.) Dress the salad with 1 tbsp. ketchup, 1 tbsp. lemon juice, 2 cloves crushed garlic, and 1⁄2 tsp. cumin. Mix together, and store in the fridge.
MEDITERRANEAN OLIVES
- Can of sliced olives
- Olive oil
- Oot
- Hot pepper paste
- Cumin
Drain out a can of sliced olives and empty them into a bowl. Add in 2 tbsp. olive oil,
3 tbsp. oot, and 3 tbsp. hot pepper paste (this can be found in most Israeli and local stores), and 1⁄2 tsp. cumin.Mix together and store in the fridge until ready to serve.