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We are all used to the same old, same old when it comes to dips. My family’s all-time favorite is mushroom dip, which I make on a weekly basis. Boy, do I get in trouble if I decide to skip a week! Recently, I had some leeks lying around and came up with this incredible combo. Serve with crostini or warm challah to get the full experience.
1/4 cup neutral-flavored oil
2 leeks, cleaned and chopped
1 (8-ounce) package baby bella mushrooms, sliced
1 tablespoon white wine, such as Tuscanini White Cooking Wine
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Gefen Lemon Juice
2/3 cup Gefen Mayonnaise
1/4 cup scallions, thinly sliced
1/4 cup fresh chives, chopped
Heat oil in a frying pan over medium heat. Add leeks and mushrooms and cook for 10 minutes, stirring occasionally.
Add white wine and mix to combine. Cook for another minute. Season with salt and pepper, mix well and remove from heat. Stir in lemon juice and set aside to cool.
Once cooled, add mayonnaise, scallions and chives and mix well. Refrigerate in an airtight container for up to five days.
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I skipped the chives and it was delicious!
Out-of-this-world delicious!!
Thank you for the feedback. Enjoy! -Chana Tzirel from Kosher.com