Do you serve a dips course? There’s nothing tastier than putting a perfect spread on a slice of warm, delicious challah.
Some people have been doing it for years. Others have recently discovered its wonders.
Gone are the days of appetizers feeling like too much effort. With dips and spreads, it couldn’t be easier to please the whole table. Eat them with challah, pretzels, veggies, a spoon… the possibilities are endless! Sure, you might not be hungry for the rest of the meal, but hey, that’s what leftovers are for!
- Garlicky White Bean Dip by Batsheva Kanter
This dip is a nice alternative to hummus. It’s delicious spread on a cracker or as a dip for vegetables.
- Garlicky Cherry Tomato Dip by Yussi Weisz
This is Yussi’s newest homemade dip for Shabbat. It’s full of cherry tomatoes and garlic and delicious served warm with challah. Enjoy!
- Charred Ras el Hanout Eggplant Dip by Sina Mizrahi
This is a wonderful grilled eggplant dip with harissa, a terrific spice profile, and no mayo. Perfect for spice and eggplant lovers.
- Za’atar Jalapeño Dip by Sina Mizrahi
An incredible jalapeno dip with really special flavor from the garlic and zaatar blend.
- Olive and Basil Leaf Tapenade (Sugar Free) by Adina Silberman
This dip is so easy to make and can be eaten on so many occasions. Serve with challah on Shabbat or with breakfast during the week – it will definitely wake up your taste buds!
- Leek-Mushroom Dip by Michal Frischman
We love a variety of dips, but for Pesach I like to just pick two or three of my favorites and make a big enough batch to last. It’s not the quickest recipe to make, but it pays off big-time in flavor.
- Three-Pepper Dip by Molly Hagler
I’m a very big dip person. Every shabbos, there’s at least one dip on the table served with Challah. While I tend to lean towards mayo-based dips, I decided to switch things up to use up some peppers I had in the fridge. The results were delicious. This is great as a topping on challah on its own, or pairs really well with chummus.
- Chummus Two Ways by Chavi Feldman
Smooth and delicious homemade hummus you can enjoy on its own or with the addition of mushrooms or charred eggplant.
- Eggplant Baladi by Orly Ziv
I learned this recipe in a cooking class and it turned out to be a very successful dish with a surprising flavor combination. It is a wonderful use for date honey (called silan in Hebrew), which is very popular in the Israeli kitchen.
- Black Olive Tapenade by Esty Wolbe
Watch Esty create this dip in a flash, here!
- Turkish Salad from the Dining In Cookbook
Spice lovers will be familiar with this spicy Turkish pepper and tomato dip, but did you know it was super simple to make on your own at home? In just a few minutes. Turkish Salad will be ready to serve.
- Avocado Mayo by Sara and Yossi Goldstein
A super smooth and creamy avocado spread that’s a nice change from chunky guac.
- Tasty Tapenade by Gil Marks
Spread tapenade on croûtes/crostini (toast), spread over cheese tarts, use to stuff hard-cooked eggs or cherry tomatoes, serve as a dip for crudités, bread, and crackers, or serve with broiled/grilled fish.
- Sun-Dried Tomato Spread by Zehava Krohn
Don’t start dipping. This isn’t a dip, it’s a spread. Take a knife and spread a thin layer over your hot slice of challah. You only need a bit. I enjoyed this spread at a restaurant. This version tastes exactly the way I remember.
- Olive and Roasted Pepper Dip by Avigail Maizlik
Olive and pepper like you’ve never met before. The contrast of the peppers and the olives complement each other fantastically. You’ll be making lots of this dip.
- Jalapeno Dip by Rabbi Hanoch Hecht
This spicy jalapeno dip was featured on the Food Network when I competed on it and got rave reviews from the judges. It’s a staple in our home every Shabbos, and our guests beg for the recipe.
- Edamame Dip by Elizabeth Kurtz
Serve with vegetable crudite, crackers, alongside tuna, or on top of grilled salmon.
- Onion-Garlic Dip by Brynie Greisman
I first tasted this dip at my sister Esther’s house, and I was hooked. When it’s in the oven, the heavenly aroma permeates the house, and often family members sneak a little here and there before the allotted time is up. I love that you can freeze it in small containers for later use. There are two options — one is a challah dip and one is more of a spread or topping. Your choice!
- Garlicky Roasted Eggplant and Red Pepper Dip by Norene Gilletz
This spread is absolutely addictive! You can make it in advance, as it keeps about two weeks in the refrigerator. It freezes well for up to two months.
- Pesto Butter by Rabbi Hanoch Hecht
On Shabbos, we serve our homemade challah hot. Before Shabbos we wrap the challah 80 percent (avoiding full wrapping for halachic reasons) and place in the oven so it’s nice and hot for the meal. This dish complements that beautifully.
- Dill Dip/Dressing by Nechama Norman
This recipe wins hands down on taste, texture, and appearance. Whoever tastes this always asks for the recipe! (For example: It made it into my neighbor’s mishloach manot last year, as well as into my cousin’s this year; and one of my guests requests it every time he comes…) It works great as a dip, salad dressing, or fish sauce. Trust me, you’re going to try this one and always want to have a ready stash in your fridge.
- Sundried Tomato Dip by Chef Zissie
This is so easy and lasts weeks in your fridge! If you have leftover dip, be sure to use it on chicken, in soup, on sandwiches or with your eggs!
- Spicy Red Lentil Dip by Sina Mizrahi
Red lentils are a great source of protein, fiber, and B vitamins. This dip is a less traditional way of eating lentils, and yields a smooth and creamy texture that’s comparable to hummus, but with all the nutritional benefits of lentils. The tomato paste and jalapeño add a lot of flavor with a hint of heat.
- Green Shabbat Dip by Estee Kafra
It’s herb season again, and I have an abundance of flat-leaf Italian parsley. I added some to my favorite tehina dip for this tasty and colorful dip that is amazing with challah, fish, and meat.
- Herb Dip by Brynie Greisman
My friend Ellen Cornfeld, who gives workshops in vegetarian cooking and is a food coach, shared this recipe with me. The tofu is completely camouflaged here and the taste is amazing. Serve with lots of fresh veggies. Note: You can sneak some mashed tofu into mashed potatoes for kids. They’ll never know!
- Roasted Beet Hummus by Sina Mizrahi
Packed with health benefits and bursting with flavor, this vibrantly colored dip has the perfect creamy texture. It’s a delightful twist on the typical hummus.
- Pumpkin Seed Dip by Alexandra Zohn
This is a great addition to any crudite platter.
- Garbanzo Bean Spread by Brynie Greisman
This spread beats hummus any day. Firstly, it’s much lower in fat, has no preservatives or additives, and tastes positively delicious. Even the photographer and stylist thought so! (Yes, there are side benefits to photographing food!) I was hoping I’d have it for Shabbos, but there was hardly any left! It tastes amazing on whole wheat challah! You don’t want to miss this Shortcuts video.
- Good Ol’ Guac by Avigail Maizlik
Everyone loves a good “guac.” Before you get fancy, go back to the foundations with this basic guacamole, and enjoy!
- Charred Eggplant Dip with Maple Drizzle by Kim Kushner
This is a smoky but sweet eggplant dip probably unlike any you’ve tasted before. If you have a gas stove, I recommend charring the eggplant directly on the open flame. An outdoor grill is also a good way to achieve the smoky flavor. But don’t worry if you don’t have either. You can roast the eggplant in a hot oven and you’ll still get an extra kick of smokiness from the cumin. This dip is fantastic served with pita chips or crudités.
- Charrif from the Nitra Cookbook
Serve this spicy tomato dip with your choice of challah, pita bread, crackers, or chips.
Originally published May 2018. Updated and improved April 2022.
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