Ever since I got into making sourdough, it’s pretty much never served without this dip to go alongside it. I think my kids eat their bread with this dip rather than dip with their bread! Double or triple the recipe, especially for a long Yom Tov.
Prepare the Dip
1. Pulse all ingredients in a food processor until smooth, scraping down the sides occasionally so everything blends evenly.
If you like a creamy dip, add your preferred amount of mayo. It works perfectly.
If you’re using sun-dried tomatoes that aren’t packed in oil, add two to three tablespoons good-quality olive oil.
Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger