It’s funny that I am posting one of my passover recipe hits now, when so many of you have been asking me when I am starting to post recipes for Shavuot. (For those of you who don’t know, Shavuot is a Jewish holiday celebrating the Torah. And it’s traditional to eat delicious dairy food…like cheesecake! I’ve got you covered in that area…later in the week!
But today I want to share this fabulous dip recipe. I made it on Passover, when I couldn’t use many spices (or even the garlic) so I roasted the jalapeno to bring out more flavor. It was an amazing hit, so I knew I would make it again to photograph and post.
Well when my awesome friend BL told me she was coming as a Shabbat guest, I knew she would be the perfect one to make it for.
Suffice it to say there aren’t any leftovers.
Roasted Jalapeno Dip:
By Miriam Pascal, overtimecook.com
Ingredients:
8 jalapenos
2-3 cloves garlic, peeled
2 Tablespoons olive oil
1 cup mayonnaise
salt and black pepper, to taste
Instructions:
Preheat oven to 450. Line a cookie sheet with parchment paper and set aside.
Cut the jalapenos in half. Remove all or some of the seeds and membranes, depending on how hot you like it. (The more of the membrane and seeds you leave behind, the hotter it will be.)
Place the jalapeno, garlic and olive oil on the tray, and toss to combine.
Bake at 450 for 25 minutes.
Remove from oven and set aside to cool.
When the jalapeno and garlic has cooled, place them with the oil from the tray into the bowl of a food processor (you can also use a tall bowl of container and an immersion blender.) Add the mayo and blend until smooth. Add salt and pepper to taste.
Serve with bread, crackers or veggies, or anything else you like to dip into delicious dips!
Enjoy!
Thanks for stopping by! Come back soon because I have some of the most drool-inducing, awe-inspiring and fab-tastic desserts coming your way very soon! -Miriam PS: I made a layer cake for the first time today! I documented it all on instagram…do you follow me?
Yum!
Enjoy! 🙂
People this dip is sooo good!!! I need to buy a blender just so that I can make this for shabbos!
Yay! Let’s see what I come up with next time you come!
Reblogged this on O LADO ESCURO DA LUA.
This is my kind of dip!
Enjoy it!
This looks delicious! I bet it’s good spread on sandwiches, too…
Good point! I’ll have to get on that.
Great looking dip, and I love your bowl!
Thanks Erin! And yeah, dollar store best. 😉
Thanks for this awesome recipe!! Great pic.
Thanks Sarah!
I think I am in love.
That’s what I like to hear!
I’ve made roasted jalapeno soup before, so I know how much of a difference roasting jalapenos make! I cant wait to try this dip!
You’re going to love it!
Thank you for this recipe! I have a huge pile of jalapenos, and was wondering what to do with them…
Enjoy it!
I think I would love this! Mmmmmm.
I am sure you will!
this was HEAVEN!!!!!!!!!!!!!!!!!!!!!
So happy to hear that!!
I made this last shabbos and all my guests loved it! There was nothing left at the end of the meal 🙂 Thanks for another great recipe.
P.S. I’m in love with your blog!!
Why does my dip come out darker than the picture?
http://overtimecook.com/2013/04/28/roasted-jalapeno-dip/#comment-form-load-service:Facebook
This was absolutely delicious. My husband could not get over it
hey how do i make it thick- after blending is very liquid.
Does this freeze well?
Is this healthy? Half a cup of mayo sounds scary!
You aren’t meant to be eating a ton of it at a time. It’s a condiment, and a delicious one.
Hi do u chop up the garlic or leave whole when u roast it?
Thanks. Enjoyed very much.