More Than Just Dips: The Motherhood Behind the Shabbat Table

When I posted my Shabbat dips on Instagram, I intended to simply share recipes that make my Shabbat more delicious. The response however, blew me away! It reminded me: these dips aren’t just spreads—they’re symbols. Of preparation. Of nurture. Of tradition. And of motherhood.

Each week, like so many moms, I stand in the kitchen surrounded by ingredients, interruptions, and little hands pulling at my skirt. I chop and mix, not just to feed, but to create a moment. A pause in time where we gather, bless, and taste something deeper—connection.

In many ways, motherhood is like Shabbat. It’s full of messy preparation, hidden effort, and emotional labor that often goes unseen. But come Friday night, there’s this moment of stillness. A table is set, candles are lit, and just like that, ordinary becomes holy.

Even the dips carry meaning. Each one represents something layered—sweetness, heat, texture, contrast. Just like parenting. Just like us.

So here they are—my Shabbat dips. But as you scroll through the recipes, I invite you to see more than ingredients. See the love, the effort, the holiness of feeding others—body and soul.

I invite you to share what's on your Shabbat table! I’d love to hear what you’re cooking, what moments feel holy in your kitchen, or how you find connection through food and motherhood.

Share in the comments below, or tag me on Instagram [@Riki.Eisenberg]—let’s keep building this beautiful, nourishing village together.

SHABBAT DIPS

OLIVE DIP:

-2 1/2-3 cups of pimento stuffed olives

-a hefty handful of fresh cilantro

-3 tbsp of mayo

-1 tbsp granulated garlic

• Combine all ingredients in a food processor.

EGGPLANT DIP:

-1 whole eggplant cut into halves

-3/4 cup olive oil

-1 tsp salt

-1 hefty handful of fresh cilantro

-1/2 a red onion sliced

-1 1/2 tsp of sugar

-1 tbsp red wine vinegar

-1 tsp pepper

-1 tsp red pepper flakes

-1/2 lemon juiced

• Prep a baking sheet and place eggplant on top.

• Evenly coat the eggplant with the olive oil and the salt.

• Bake on 425 till soft and golden.

• Once eggplant has cooled, place in a container and add all other ingredients.

• Close the container and shake it really well till everything is evenly coated.

• Best served the next day!

RED PEPPER DIP:

-1 whole Roma tomato (or any tomato)

-3-4 cloves of garlic

-1 jalapeno

-1-2 large bell peppers (two handfuls of small ones work too!)

-1/3 cup olive oil

-2 tsp salt

• Place all veggies in an oven safe pan.

• Drizzle the olive oil over veggies and add salt. Make sure it's evenly coated.

• Bake at 425 open till soft and peppers begin browning (around 15 minutes but every oven is different!).

• Peel all peppers and tomato to best of your ability for best texture of dip.

• Place it all in a food processor.

EGG SALAD:

-4 hard boiled eggs

-2 tbsp mayo

-1 tsp salt

-1 tsp pepper

-1 tsp paprika

-1-2 scallions chopped

• Peel the eggs once cooled and smash with a fork or grate them!

• Add all other ingredients.

TECHINA:

-1/3 cup of tahini paste of choice

-1/2 cup water

-1/2 a lemon juiced

-1 tsp cumin

-1 tsp salt

-1 tsp zaatar

• Pour your tahini paste into a bowl and add in your water slowly while continuing to stir.

• Once it is evenly mixed, add in rest of ingredients.

PESTO:

-1 whole bunch of fresh basil

-1 cup olive oil

-2-3 cloves garlic

-2 tsp salt

• Add in all ingredients to a food processor.

BAKED WHOLE GARLIC:

-3 whole heads of garlic

-1 tsp salt

-1/4 cup olive oil

• Gently slice the top of your garlic heads exposing the cloves inside.

• Place them into an oven safe bowl or pan.

• Drizzle the olive oil evenly onto the garlic.

• Add the salt on top

• Cover the bowl with foil and bake at 400 for about 10/15 minutes, or until garlic looks soft and golden.

• (Tip: After about 7 minutes of baking, take the bowl out, open the foil and add in a tiny bit more olive oil as it sometimes seeps off. Cover it again and place back in oven till soft.)