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Recipe by Chaya Ruchie Schwartz

Dip ’n’ Challah Two Ways

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Dip ’n’ Challah Two Ways
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat
3 Hours, 10 Minutes
Diets
- Vegetarian - Pescatarian

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

Ingredients

Challah

Slow-Roasted Tomatoes

  • 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

Garlic-Herb Dip

  • 2 heads garlic, tops sliced off

  • 1/2 teaspoon salt

  • 1/2 teaspoon dried basil, such as Pereg

  • 1/4 teaspoon dried thyme

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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