Submitted by Sara Wolfe
When I was first married and went with my husband to his brother and sister in law for Shabbos, she made this delicious tomato dip to put on the challah, potato kugel and basically everything. My husband asked me to please get the recipe and since then we have been eating tomato dip almost every Shabbos! It wasn’t until one Pesach (yes I make it then also) that my kids tried it for the first time and discovered they love it too! The love of dip didn’t stop there. My mother learned about a similar dip with jalapeños from a friend and now I make both, every week. How do I manage Thankfully the recipes are super simple, that’s the best kind, right?
Tomato Dip
Ingredients
- 1 large tomato
- 3-4 cloves of garlic
- 2 Tbsp oil
- 1 tsp salt
Directions
- Throw it all in the blender and you’re done!
- Lasts for about a week in the fridge.
Jalapeño Dip
Ingredients
- 10 jalapeños
- 5 cloves of garlic
- Enough oil to help it blend smooth, maybe 1/4 cup or more.
- 1 tsp salt
Directions
- Throw it all in the blender and you’re done!
- Feel free to adjust garlic and jalapeño amounts to your personal taste.
- Lasts for about a week in the fridge.
