- Jewish Learning
This spicy jalapeno dip was featured on the Food Network when I competed on it and got rave reviews from the judges. It’s a staple in our home every Shabbos, and our guests beg for the recipe.
3 jalapeños, thinly chopped or diced
3 cloves garlic, such as Mr. Dipz Peeled Garlic, thinly chopped or diced
a pinch of salt
1 teaspoon za’atar
Bartenura Olive Oil, to cover
fresh Italian parsley (you can also substitute a different herb like cilantro or dill)
Place diced or chopped peppers and garlic in a medium-sized bowl or container. Add chopped herbs, spices and olive oil to cover everything. Let sit for 30 minutes to allow heat to seep into oil.
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