Roasted Garlic- Jalapeño Dip
Recipe by Chef Suzie Gornish

When I make this dip platter on Shabbos for a crowd, I serve it with amazing sourdough, and it brings about smiles on the faces of my guests. The contrast of smooth (chummus), cool (techinah), and spicy (jalapeño) with the addition of interesting garnishes makes for a great start to any meal. Dip away.

SERVES 8–10

• 1 large head garlic
• olive oil, for drizzling
• salt and pepper, to taste
• 5 jalapeño peppers, washed and dried
• ¾ cup mayonnaise
• 2 Tbsp freshly squeezed lemon juice
• ½ tsp kosher salt
• 1 16-oz (450-g) pkg chummus, for serving
• 1 8-oz (225-g) pkg techinah, for serving
• extra-virgin olive oil

Optional Garnishes

• roasted jalapeño, julienned
• radish, sliced
• cilantro
• lemon zest
• pomegranate seeds

Preheat oven to 400°F (200°C).
Slice a small amount off the top of the garlic head, just enough to expose the cloves. Place on two sheets of aluminum foil. Drizzle with olive oil and season with salt and pepper. Fold aluminum foil on all sides to form a package.
Repeat with the jalapeño peppers with a single sheet of foil.
Roast for 1 hour. Allow to cool.
Squeeze out the garlic cloves into a 32-oz (910-g) container. Retain roasting liquid from jalapeños and deseed. Add 4 jalapeños to the garlic along with the roasting liquid.
Add mayonnaise, lemon juice, and salt. Blend with an immersion blender until smooth.
To plate, spread chummus on a large platter almost until the edge. Spread techinah on top, but not all the way to the edge of the chummus. Spoon the roasted garlic-jalapeño dip in the center. Drizzle all around with extra-virgin olive oil.
Have fun garnishing your platter with the garnishes of your choice. It’s like a blank canvas!

(Originally featured in Family Table, Issue 903)