8 Amazing Dips

by Elizabeth Kurtz

Healthy, easy to make and my favorite way to start any meal.

Fresh challah and dips are one of my favorite beginnings at any meal, especially Shabbos. Shabbos is usually a time that II sit down and fully enjoy homemade bread with lots of flavorful toppings. Dips are also great for kiddush, while watching sporting events, and definitely for snacking. While buying dips can be time-saving, they are not only healthier (MUCH) homemade, but also budget friendly. The difference in flavor, texture and satisfaction is incomparable too. Dips are easy to make and keep well in the refrigerator for up to two weeks and can be frozen for up to three months. If you have any leftover, which I doubt, use them as a pasta topping, add a bit of olive oil and use as a marinade for chicken or fish, use as an omelet filling or topping a healthy baked potato or sweet potato.

Fire Roasted Eggplant Babaganoush

Indulge in the deep, smoky flavor of this authentic fire-roasted eggplant dip, perfect for pairing with warm pita bread. Makes 2 cups.Servings: Approx. 8 (¼ cup each)Times:Prep time: 15 minutesCook time: 20 minutesRest time (Cooling): 15 minutes

Garden Fresh Herby Olive Dip

A bright and briny dip, bursting with garden-fresh herbs and zesty flavor.

Balsamic Pepper and Eggplant Dip

A robust and savory roasted vegetable dip with a tangy balsamic finish.

Sautéed Onion and Roasted Garlic Dip

A rich, savory dip packed with the mellow sweetness of caramelized onions and roasted garlic.

“Cheesy” Broccoli Dip

A smoky and savory roasted broccoli dip with a surprisingly cheesy kick.Makes 3 cupsServings: 12 (approximate) Cooking Time: 30 minutes Preparation Time: 15 minutes (estimated, including blending and preheat overlap) Rest Time: 15 minutes (cooling after roasting)