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We love a variety of dips, but for Pesach I like to just pick two or three of my favorites and make a big enough batch to last. It’s not the quickest recipe to make, but it pays off big-time in flavor. Yields about 20 ounces (570 grams)
4 small or 2 large leeks
2–3 tablespoons Gefen Olive Oil, divided
5 cloves garlic, minced, or 5 cubes Gefen Frozen Garlic or 1 shallot, minced
1 teaspoon salt
1/4 teaspoon pepper
16 ounces (450 grams) baby bella mushrooms, sliced
1 and 1/2 cups Gefen Mayonnaise (or homemade)
2–4 tablespoons water
Trim the stems and most of the dark green parts of the leeks, then split lengthwise and wash thoroughly. Dry and slice thinly.
Heat one to two tablespoons oil in a large skillet and sauté the leeks and garlic or shallot until the edges of the leeks are beginning to brown and caramelize, about 10 minutes.
Transfer the leek to the bowl of a food processor. Add another tablespoon of oil to the same skillet and sauté the mushrooms until all the liquid has evaporated and the mushrooms are nicely browned, about 10–15 minutes. Add to the food processor bowl.
Process until finely chopped, then add mayonnaise, salt, and pepper and process until fully combined, scraping the sides at least once. Add water, one tablespoon at a time, until your desired thickness is reached. Adjust seasoning to taste.
Photography by Hudi Greenberger
Styling by Renee Muller
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For optimal freshness, how many days ahead should this dish be prepared?
I would say a homemade dip can last in the fridge for about a week.