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 amount to have enough for all 3 dips)
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.
I was inspired to create this after enjoying a great hearts of palm salad, containing most of the ingredients below, at my mother’s house one Shabbos. It was really good — and so is this dip!
Place the tomato dip and half the hearts of palm into the food processor, along with the green pepper and parsley. Process until smooth.
Finely dice remaining hearts of palm and stir into dip.
Garnish with chopped chives.
Although I was aiming for a taste from my childhood, my mother’s dairy tomato soup, all attempts yielded a very thin dip, too watery to “dip” into. When I combined the idea with a guacamole concept, not only did it become creamy, but it also tasted fantastic! Thus, this recipe was born. (For a pareve dip, omit the sour cream or use a pareve one.)
Place tomato dip, sour cream, sautéed onion, and half the avocado into the food processor. Process until creamy.
Stir in diced tomato.
Dice remaining avocado and stir into dip.
Styling and Photography by Chavi Feldman