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
Recipe By Estee Kafra
- Cooking and Prep: 15 m
- Serves: 8
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Contains:
Ingredients (9)
Main ingredients
Start Cooking
Prepare Dip
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Place ingredients (except water) into a food processor fitted with the "S" blade.
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Pulse until it comes together, approximately one minute.
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With motor running on high, add the ice water and blend until your desired consistency is reached.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
