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Dip ’n’ Challah Two Ways

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Dip ’n’ Challah Two Ways
Parve Parve
12 Servings Serving Icon
3 Hours, 10 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Wheat
Diets info-icon
- Vegetarian - Pescatarian

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Challah and dips are a favorite, so I thought, why not combine them into one recipe? The results speak for themselves!   Yield: 1 medium-sized challah per dip

Directions

Prepare the Slow-Roasted Tomatoes

1. Preheat oven to 250 degrees Fahrenheit.
2. Place all ingredients in a baking pan and toss to combine. Bake uncovered for three hours.
3. Mash slightly.

Prepare the Garlic-Herb Dip

1. Wrap garlic heads in foil and roast at 400 degrees Fahrenheit for 45 minutes.
2. Pop out cloves, combine with spices, and puree.

To Assemble

1. Roll out strands of challah. You can use three, four, or six strands.
2. Flatten a bit and press dip into dough. Braid and bake as usual.

About:

Photo by Faigy Murray

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags


Challah Chaya Ruchie Schwartz Cookitnj Dips Garlic Herbs Roasted tomatoes Special occasion Tomatoes
Dip ’n’ Challah Two Ways

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