I stopped buying these 5 Dips for Shabbat, and once you try the homemade versions you will too! There is nothing better than freshly baked challah, a steaming pan of Moroccan fish, and a big table of dips to start the Shabbat meal.
Depending on what vegetables are in season that week and what I have on hand, Ill alternate between recipes, and these are the dips I’ve been making on repeat the last couple weeks!
Make sure you’re following our series EatMiddleEast for new dip recipes every weekend!
Arugula Cashew Pesto
Recipe:
3 garlic cloves
Small handful of roasted nuts(we used cashews and pistachios)
About 5 cups basil
Handful of arugula
Blend garlic and nuts till pastey.
Fill the food processor with basil and top it off with arugula., blend and scrape down the sides. Add salt and pepper to taste, blend again.
With the processor on low, add in olive oil till desired consistency(you can make it thicker and more of a spread or thinner and use it as a dressing).
Store in an airtight container in the fridge!
Honey Candied Jalapeños
Halve the recipe if you just have a few jalapeños or chili on hand, but these keep great in the fridge and are amazing added to pulled beef sandwiches, sourdough with Brie, and scrambled eggs.
Recipe:
8-10 jalapeños, thinly sliced
1/4 cup honey
2 tablespoons apple cider vinegar or white vinegar
Pinch of salt
Add the jalapeños, honey, vinegar, and salt to a small saucepan. Bring to a gentle simmer over medium-low heat. Cook for 7 to 10 minutes, until the jalapeños soften slightly and the honey thickens into a syrup. Remove from the heat and let cool. Store in an airtight container in the fridge. Will keep for 2 weeks.
Tangy Herb Eggplant Dip Recipe
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.
Salat Chatzilim
2 medium eggplants or one large eggplant
1 Tablespoon salt
2 Tablespoons oil
2 purple onions, thinly sliced root to tip
2 tablespoons silan(date honey)
1 Tablespoon tomato paste
1-2 teaspoons sriracha (depending how spicy you want it)
4 teaspoons lemon juice
1. Salt the eggplant. Peel eggplant into zebra stripes and cut into small cubes. Place in a colander and sprinkle over salt. Toss. Let sit about 20 minutes while you do onions, then rinse under water and pat dry with a paper towel or clean dish towel.
2. Heat oil over medium heat and add onion slices, saute till Caramelized and golden. Add spices.
3. Heat an inch or two of oil and fry eggplant until golden. I add it directly from the pan to the onions.
4. Add eggplant cubes to onions and toss over low heat till fully coated in spices. Serve and enjoy!
My Homemade Chili Crisp Recipe!
Get this INSANE recipe and never buy chili crisp again….out in my cookbook now!
Get my cookbook on Amazon here.
Leave a Reply