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Recipe by Estee Kafra

Green Shabbat Dip

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Parve Parve
Easy Easy
8 Servings
Allergens

It’s herb season again, and I have an abundance of flat-leaf Italian parsley. I added some to my favorite tehina dip for this tasty and colorful dip that is amazing with challah, fish, and meat.

Ingredients

Main ingredients

  • 3/4 cup fresh Italian parsley

  • Haddar Kosher Salt, to taste

  • 1/4 cup toasted walnuts

  • approximately 3/4 cup ice water

Directions

Prepare Dip

1.

Place ingredients (except water) into a food processor fitted with the “S” blade.

2.

Pulse until it comes together, approximately one minute.

3.

With motor running on high, add the ice water and blend until your desired consistency is reached.

Credits

Photography: Daniel Lailah Styling: Amit Farber

Green Shabbat Dip

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