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Parve
Easy
6 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
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.
1/4 cup sun-dried tomatoes in oil (see note)
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
zest of 1/2 a lemon
2–3 scallions
3 tablespoons fresh chopped parsley
Pulse all ingredients in a food processor until smooth, scraping down the sides occasionally so everything blends evenly.
Yields 1 cup dip
Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger
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