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Parve
Easy
8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
I didn’t create this dip recipe, but I had the honor of devouring it at a potluck meal with my friends. Chaya Sara brought this masterpiece, and it was fantastic with our supply of sourdough bread. It was probably the first thing finished at the table. I was thinking of using her recipe as a base and adapting it somehow, but really, why mess with perfection? Here it is, in all its glory, originally from the table of Malka Schron. Simple, doable, and incredibly flavorful.
1/2 cup Gefen Olive Oil
1 bunch scallions, diced
2 cloves garlic, such as Mr. Dipz, thinly sliced
4 plum tomatoes, diced
2 teaspoons Gefen Salt
1 teaspoon crushed red pepper
Heat oil in a sauté pan over medium heat.
Once the oil is nice and hot, add scallions and garlic. Allow to fry for three minutes before adding the tomatoes. Season with salt and crushed red pepper.
Allow to simmer for 15–20 minutes, mixing every now and then. Remove from heat. Serve at room temperature with bread of your choice!
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