Back for More: Shabbat Dips Part 2

If your Shabbat table is anything like mine, dips are the unofficial main course. After the love on part one, I had to come back with another batch of favorites. These are simple, flavorful, and totally mom-life approved — meaning quick to whip up, crowd-pleasing, and perfect for sneaking bites of while setting the table with one hand and holding a baby with the other.

Let’s get into part two — more dips, more flavor, and more reasons to look forward to Friday night.

SHABBAT DIPS (PART 2)

GARLIC CONFIT:

-1 whole garlic

-1 generous handful cherry tomatoes

-1 tsp fresh thyme leaves

-1 tsp dried rosemary

-1 tsp salt

-1/2 cup olive oil

• Separate and peel each garlic clove.

• Take the garlic and cherry tomatoes and place in a glass Pyrex.

• Add in remaining ingredients over the garlic and tomatoes and give it a good mix to make sure it's all evenly coated.

• Bake in oven at 400 till golden and garlic is soft (about 25 minutes).

LEEK CONFIT:

-1 leek stalk

-4 dates

-1 tsp salt

-3/4 cup olive oil

• Slice the leek and cube the dates.

• Place the leeks and dates in a glass Pyrex.

• Add in the oil and salt and mix well.

• Bake in oven at 400 till golden (about 30 minutes).

• Go in every 10 minutes to stir to make sure its all evenly coated in the oil goodness.

ONION DIP:

-5 small onions (or 3 large)

-1/3 cup olive oil

-1 tsp salt

-1 tsp granulated garlic

-2 tbsp mayo

• Slice onions and place them in a frying pan with the oil and salt.

• Cook on medium-low till onions become caramelized and translucent (about 10-15 minutes).

• Place the onions in the food processor with the mayo and granulated garlic. Pulse till smooth!

CHATZILIM (EGGPLANT DIP):

-1 whole medium sized eggplant

-2-3 tbsp mayo

-2 cloves garlic

-1 tsp salt

• Cut the top green/brown part of the eggplant off and bake it at 400 for about at hour (or until it is soft).

• Once it's cooled down, scoop out the inside of the eggplant and place it in a food processor with the remaining ingredients. Pulse till smooth!

MATBUCHA:

-1 Roma tomato

-1 container of cherry tomatoes (4 oz)

-1 jalapeño

-1 small onion

-1 tsp salt

-1 tsp sugar

-1/3 cup olive oil

• Dice the Roma tomato, jalapeño, and onion. Slice the cherry tomatoes. Place all prepped veggies into a frying pan with the olive oil. Fry on medium-low heat and keep stirring every 5-7 minutes.

• Smoosh the tomatoes with a fork once they get soft in the pan.

• Add in the salt and sugar and mix well.

• Once the liquid in the pan slowly leaves and creates a 'dip-like' thickness, it's ready!

CHUMMUS:

-1 can of chickpeas washed and rinsed

-1/2 cup of tahini paste

-2 gloves garlic

-1/2 cup olive oil

-1/3 cup cold water

-1/2 lemon juiced

-1 tsp salt

-1 tsp pepper

-1 tsp cumin

• Place all ingredients into a food processor and blend till smooth!

JALEPENO DIP:

-1 jalapeño

-1 tbsp olive oil

-1 tsp salt

-2 tbsp mayo

• Place the jalapeño in an oven safe pan and drizzel the olive oil over it.

• Bake at 400 till browning shows on top (about 15-20 minutes).

• Place the cooked jalapeño into a food processor and add in the mayo and salt.

• Pulse till smooth!