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Parve
Easy
3 Hours, 10 Minutes
Diets 
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
your favorite challah dough
1 or both of the dips below
1 box cherry tomatoes, sliced
2 cloves fresh garlic, sliced
1/8 cup oil, such as Gefen Canola Oil
dash of pepper
1/4 teaspoon salt
2 heads garlic, tops sliced off
1/2 teaspoon salt
1/2 teaspoon dried basil, such as Pereg
1/4 teaspoon dried thyme
1/4 teaspoon dill weed, such as Pereg
1/8 cup oil, such as Gefen Canola Oil
Preheat oven to 250 degrees Fahrenheit.
Place all ingredients in a baking pan and toss to combine. Bake uncovered for three hours.
Mash slightly.
Wrap garlic heads in foil and roast at 400 degrees Fahrenheit for 45 minutes.
Pop out cloves, combine with spices, and puree.
Roll out strands of challah. You can use three, four, or six strands.
Flatten a bit and press dip into dough. Braid and bake as usual.
Photo by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
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