5 Easy Shabbat Dips I Make On Repeat

These 5 easy Shabbat Dips I make on repeat every week for Friday night dinner! When i set up the table with these dips my guests cannot wait to get our meal started..

Whether you’re looking for a classic Israeli dip, something yummy to go with your homemade challah, or something new and exciting, these recipes are simple, crowd pleasing, and super packed with flavor!

I didn’t grow up keeping Shabbat and i when i moved to Israel it was one of the first Jewish traditions i fell in love with. I also fell in love with an Israeli guy, whom i married and is now my husband of 11 years!

Now, we live in Israel and Shabbat is a big part of the culture here. Some people love hosting and some keep it mostly family-centered, and my family loves having guests- it makes Friday night extra special for the kids.

My favorite hosting experience recently was a holiday when we hosted 4 Israeli soldiers who are training in the IDF Air Force and had come to our community to provide extra security. They played with the kids and LOVED all of my food!!

Why Dips Are My Favorite Shabbat Appetizer

Nothing gets a meal started by having a beautiful spread set up on the white Shabbat tablecloth, the aromas of fresh baked challah enticing the guests. This course is my families favorite, and sometimes we’ll serve a big pot of Moroccan Fish, lots of dips, and finish there because no one needs any more!

• Make ahead recipes- start early! Make these dips a day or two days before!
• Double and freeze- recipes like the matbucha are great for freezing for a week ahead
• great with challah
• a big variety for everyone
• Jewish inspired recipes to get you in the Shabbat mood

3 Ingredient Sweet Chili Eggplant Dip

Sweet Chili Eggplant and Sweet Potato Recipe

1 eggplant, peeled
1 sweet potato, peeled
1 bottle sweet chili sauce(not the whole thing!)

Preheat oven to 425F (220C).
•cube eggplant and sweet potato, making sure the cubes are pretty even in size. Sprinkle with salt and drizzle with oil(about 1/4 cup, if any pieces look dry add tablespoon by tablespoon)
•Roast eggplant and sweet potato for 40-45 minutes, tossing every 15 minutes, until golden. You can honestly just eat it like this, it’s such a munch butttt
•pour over sweet chili sauce- start with 1/4 cup- and toss
•plate and enjoy!!

Tangy Herb Eggplant Dip

Tangy Herb Eggplant Dip Recipe

One large eggplant
1/4- 1/2 cup neutral oil(start with less and add if your eggplant is xtra large or it looks dry)
1 tsp salt

¼ cup vinegar
2 Tbs lemon juice
⅓ cup parsley
3-5 cloves garlic

•Cut eggplant in half lengthwise. Place flesh side down and slice eggplant into thirds lengthwise, then slice into thinner pieces in the opposite direction(not too thin).
•Place onto a baking sheet.
•Drizzle with oil and salt, toss to coat all slices, and spread out on the sheet.
•Preheat oven to 425F (220C).
•Roast eggplant for 30-40 minutes, tossing every 15 minutes, until golden.
•Meanwhile, slice garlic into slices as thin as you can go, chop parsley, and juice a lemon half.
•When eggplant is done, place in a bowl and pour over vinegar and lemon juice.(if you want less tang you can start with ⅛ cup vinegar and add more as you go!)
•Add parsley and garlic, and a sprinkle of salt to taste. Toss well and place in an airtight container in the fridge for up to three days, or serve right away.

Matbucha

Spicy Matbucha Recipe 🌶️

•3 extra ripe tomatoes
•5 cloves garlic
•1/3 cup oil
•2 Tbs Moroccan paprika(paprika in oil)
•1/2-1 tsp salt(we use 1 tsp)
•1 jalapeño

Finely dice tomatoes and mince garlic. Add to a wok or small saucepan. Pour over oil, paprika and salt and mix. Cook over low flame for 40-45 minutes, mixing often so it doesn’t burn. You’ll know the matbucha is ready when the color changes from fresh red to a deep gorgeous color.
Meanwhile, place jalapeño in the oven on grill or char over an open flame till the skin is blackened. Hold the stem end of the jalapeño with tongs and gently scrape off the most of the burned skin with a knife(you can leave a couple bits.) finely chop and add to the tomatoes when they’re almost done. Cook another five minutes and shut off the heat. Let cool and store in the fridge in an airtight container.
*serve warm or at room temp.
❄️to freeze place in a small airtight container and wrap with Saran Wrap. Freeze immediately for 2-3 weeks

 Eliyahus Tahini

 Eliyahus Perfect Tahini Recipe

My brother in law Eliyahus makes tahini in the food processor with lots of parsley and the texture is so thick and similar to hummus that i stopped buying hummus! Everyone asks him for this recipe…

1/2 cup tahini(i use Har Bracha Techina brand)

2 clove garlic

1/2 teaspoon cumin

1/2 teaspoon salt

half a lemon juiced

1/4 cup parsley

1/4 cup water

Add all ingredients except water to a food processor fitted with the “S” blade and process to chop the garlic, tahini will be thick. With the processor on low, slowly add the water until desired thickness. Transfer to a serving container and store in the fridge for 3 days.

Mixed Olive Dip

Mixed Olive Dip Recipe

1.5 cups mixed olives

5 cloves garlic

small handful parsley

salt and pepper to taste

a pinch of chili flakes

drizzle of olive oil

Finely dice olives, garlic and parsley. Add to a container and season, drizzle over olive oil. Store in the fridge.

 Bonus Recipe: My Homemade Chili Crisp!!!

Get this INSANE recipe and never buy chili crisp again…coming out in my cookbook next month!

Get my cookbook on Amazon here.