Recipe Roundup
20 of the Best Dips and Spreads
Do you serve a dips course? 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 possiblities are endless! Sure, you might not be hungry for the rest of the meal, but hey, that's what leftovers are for! Happy dipping!
- Avocado Mayo by Sara and Yossi Goldstein
- Tasty Tapenade by Gil Marks
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- Sun-Dried Tomato Spread by Zehava Krohn
- Olive and Roasted Pepper Dip by Avigail Maizlik
- Jalapeno Dip by Rabbi Hanoch Hecht
- Edamame Dip by Elizabeth Kurtz
- Onion-Garlic Dip by Brynie Greisman
- Garlicky Roasted Eggplant and Red Pepper Dip by Norene Gilletz
- Pesto Butter by Rabbi Hanoch Hecht
- Dill Dip/Dressing by Nechama Norman
- Sundried Tomato Dip by Chef Zissie
- Spicy Red Lentil Dip by Sina Mizrahi
- Green Shabbat Dip by Estee Kafra
- Herb Dip by Brynie Greisman
- Roasted Beet Hummus by Sina Mizrahi
- Pumpkin Seed Dip by Alexandra Zohn
- Garbanzo Bean Spread by Brynie Greisman
- Good Ol' Guac by Avigail Maizlik
- Charred Eggplant Dip with Maple Drizzle by Kim Kushner
- Charrif from the Nitra cookbook
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