Basic Tomato Dip
Basic Tomato Dip
What I love about these recipes is that I can make one batch of tomato dip and end up with three variations (the basic dip recipe is delicious as is too!). This way, I’ve got three different dips, one for each Shabbos seudah, and only a one-time mess!
YIELDS ABOUT 3 CUPS (DOUBLE THE AMOUNTS TO HAVE ENOUGH FOR ALL 3 DIPS)
- 4 very large, vine-ripened tomatoes
- 2 cubes frozen garlic
- 2 tsp salt, or to taste
- black pepper, to taste
- scant 1⁄4 tsp crushed red pepper flakes
- 6 Tbsp oil Place all ingredients except for oil into a food processor fitted with the S blade and process until finely blended. Slowly pour in oil while continuing to process until slightly thickened. Adjust seasoning to taste.
(Originally featured in Family Table, Issue 698)
Oops! We could not locate your form.
RECOMMENDED
RELATED CONTENT
Wondering what to do with your leftover maror? Turn some of it into a zingy dipping sauce for these amazing rib steaks
You’ll love this deliciously hearty soup that cooks all night in a Crock-Pot and satisfies all requirements for a complete meal — soft cubes of meat, hearty potatoes, and lots of vegetables
Meat pizza isn’t usually associated with Pesach, but I came up with this amazing meat pizza recipe that’s made with minimal ingredients
Ranch dip with a sweet, nutty crunch. Flavor can’t get more straightforward in terms of crowd-pleasing than this
When I created this recipe, my criteria were to use just a few eggs, not separate eggs, not make it overly sweet, and most crucially, the texture should be good
These butternut squash muffins are an absolute winner
