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.
Green Shabbat Dip
- Cooking and Prep: 15 m
- Serves: 8
Place ingredients (except water) into a food processor fitted with the "S" blade.
Pulse until it comes together, approximately one minute.
With motor running on high, add the ice water and blend until your desired consistency is reached.
Photography: Daniel Lailah
Styling: Amit Farber