A trio of Faith Kramer's vegan dips: Eggplant Garlic, Eggplant Almond, and Roasted Vegetable (Photo/Faith Kramer)
A trio of Faith Kramer's vegan dips: Eggplant Garlic, Eggplant Almond, and Roasted Vegetable (Photo/Faith Kramer)

How to survive a week of matzah: It’s all about the dips

Dips and spreads are very versatile during Passover. Make the trio — Eggplant Garlic Dip, Eggplant Almond Dip and Roasted Vegetable Dip — and try passing them with crudités as sophisticated hors d’oeuvres, slathering them on matzah to make quick Passover lunches or snacks, using them as a sauce for baked fish or chicken, or mixing them with cheese, yogurt or sour cream as a stuffing for twice baked potatoes.

All three dips are vegan, parve and gluten free.


Eggplant Garlic Dip

Serves 8

Oil
2 lbs. eggplant
1 to 2 Tbs. Garlic Sauce (see recipe)
1 Tbs. chopped parsley

Heat oven to 450 degrees. Grease baking pan. Cut eggplants in half lengthwise and place cut side down on baking tray. Bake about 50 to 60 minutes until flesh is totally soft and skin has begun to collapse. Scrape out flesh with fork. Roughly chop. Add 1 Tbs. Garlic Sauce and mash well. Taste and add additional garlic sauce as desired. Garnish with parsley.


Eggplant Almond Dip

Serves 8

Oil
2 lbs. eggplant
3 to 4 Tbs. almond butter
1 to 2 Tbs. minced jalapeño
1 Tbs. lemon juice
¼ tsp. salt, or to taste
1 Tbs. chopped cilantro

Heat oven to 450 degrees. Grease baking pan. Cut eggplants in half lengthwise and place cut side down on baking tray. Bake about 50-60 minutes until flesh is totally soft and skin has begun to collapse. Scrape out flesh with fork. Roughly chop. Mash with 3 Tbs. almond butter, 1 Tbs. jalapeño, lemon juice and salt. Taste and add remaining almond butter and or jalapeño if desired. Garnish with cilantro.


Roasted Vegetable Dip

Serves 8

¼ cup olive oil or oil spray for roasting
3 large portobello mushrooms, stems removed
2 large tomatoes, cut into 1-inch slices top to bottom
1 large red onion, cut into 1-inch slices from top to bottom
2 red or yellow bell peppers, cored, sliced into quarters
1 medium-large jalapeño, cored, sliced in half
1 tsp. salt
¼ cup extra-virgin olive oil
¼ cup plus 1 Tbs. chopped fresh basil

Heat oven to 450 degrees. Grease 4 rimmed baking trays. (Roast in batches if necessary.) Place mushrooms, tomatoes, onions and bell peppers on separate pans. Add jalapeño to peppers. Brush or spray vegetables with oil. Sprinkle with salt. Roast until very soft (about 25 to 50 minutes depending on vegetable), turning once when tops of vegetables have begun to brown. Combine and coarsely chop.

Add 2 Tbs. oil, half of the vegetables and 2 Tbs. basil to blender. Process on high until fairly smooth but still somewhat chunky. Repeat. Garnish with remaining basil.

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Faith Kramer

Faith Kramer is a Bay Area food writer. She blogs about her food at clickblogappetit.com. Contact Faith at clickblogappetit@gmail.com.