Heavenly Roasted Leeks and Dates

Miriam Spitzer Miriam Spitzer
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This exotic dip pairs very well with sourdough Challah! It’s a perfect
blend of healthy and good-tasting. Spice up your Shabbos meal with this
flavorful dip and you’ll have a true Oneg Shabbos.

1h 30m 6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Paleo Vegan Parve

Directions

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Cut dates into quarters.

  3. Cut leeks into quarters and wash.

  4. Separate the garlic heads and peel them.

  5. Place all ingredients in a pan and sprinkle with salt.

  6. Pour over a generous amount of oil.

  7. Bake, covered, for one and a half to two hours.

  8. Let it cool and place it in the fridge.

  9. Remove from the fridge prior to the seudah.

About

Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Recipe Development by Miriam Spitzer.
Food Styling by F. Smilowitz.

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1 Comment

Leah Cohen •

Can this yummy dip be frozen?

Raquel Malul Kosher.com Team •
Reply to Leah Cohen

Yup!