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This spicy jalapeno dip was featured on the Food Network when I competed on it and got rave reviews from the judges. It’s a staple in our home every Shabbos, and our guests beg for the recipe.
3 jalapeños, thinly chopped or diced
3 cloves garlic, such as Mr. Dipz Peeled Garlic, thinly chopped or diced
a pinch of salt
1 teaspoon za’atar
Bartenura Olive Oil, to cover
fresh Italian parsley (you can also substitute a different herb like cilantro or dill)
Place diced or chopped peppers and garlic in a medium-sized bowl or container. Add chopped herbs, spices and olive oil to cover everything. Let sit for 30 minutes to allow heat to seep into oil.
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how much parsley?? How much parsley do we use?
It seems as if you would chop up a handful and mix it with the jalapeno, garlic, and oil. You can use more or less depending on how much you like parsley.
How do you store this? Does it need to be refrigerated?
How do you store this? Does it need to be refrigerated?