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I grew up with a mother who made incredible homemade dips, but yeridas hadoros in my house means that it’s one of the first things I end up buying to shorten my to-do list. So if I only have time for one dip, this is the one I make. It’s not the quickest, but it’s incredibly delicious. Do not omit the cocoa; it deepens the flavor and it makes the dish. Don’t worry, it won’t taste like chocolate!
2 tablespoons Gefen Canola Oil
1 small onion, diced
14–16 ounces (400–450 grams) mushrooms, sliced
1 and 1/2 cups mayonnaise (Gefen, in my house. Second favorite all-purpose mayo brand is ShopRite brand. Hellman’s people, let’s have a talk.)
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1 teaspoon lemon juice
1 teaspoon Gefen Cocoa Powder
1 tablespoon sugar
1–2 tablespoons water, depending on the brand of mayonnaise and your preference
Heat oil in a large skillet. Sauté the onions for about 15 minutes or until edges are brown. Season to taste. Add mushrooms and cook until all the liquid has been released and evaporated and the mushrooms are very well browned, about 20 minutes. Season with salt and pepper to taste. Transfer to a container.
Combine with mayonnaise, salt, pepper, lemon juice, cocoa, and sugar. Blend with an immersion blender until very smooth. Add water until you reach desired consistency. Store in the fridge for up to one to two weeks.
Food and Prop Styling by Shiri Feldman Photography by Felicia Perretti
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