I’m a very big dip person. Every shabbos, there’s at least one dip on the table served with Challah. While I tend to lean towards mayo-based dips, I decided to switch things up to use up some peppers I had in the fridge. The results were delicious. This is great as a topping on challah on its own, or pairs really well with chummus.
Three-Pepper Dip
Recipe By Molly Hagler
- Cooking and Prep: 30 m
- Serves: 10
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Dip
Yields: about 1 and 1/2 cups
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In a large, deep frying pan (with a cover, you will need it later), heat the tablespoon of oil over medium high heat.
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Sauté the onions until soft.
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Add the orange pepper, shishito peppers, and jalapeños.
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Cover, and cook until soft (about 10 minutes).
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Add the tomato paste, garlic powder, cumin, and salt.
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Mix until well combined. Lower heat to low, cover, and allow to cook for another 10 minutes, stirring every couple of minutes to prevent the sauce from burning.
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Serve with challah, chips, or crackers.
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