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I love having interesting dips to serve with the Shabbos challah, but I always feel a little silly spending as much time on a dip as I do on a “real” dish.
That’s why I love this quick tomato dip — it takes just a few minutes, especially if you use my no-fail method for skinning tomatoes.
To get the scoop on skinning tomatoes and to see lots more terrific kosher recipes, visit my blog at
(Tomato dip recipe is tweaked from Enlitened Kosher Cooking.)

    2 cips







  • TaliSimon


  • 3 tomatoes, skinned and quartered

  • 4 small cloves garlic, minced

  • 1 Tbsp light mayo

  • 3 Tbsp fresh parsley, chopped

  • 1 sprinkle salt

  • 1 sprinkle freshly ground black pepper

  1. Skin tomatoes (directions on my blog: Use bright red ones to get a nicely colored dip!

  2. Combine all ingredients in a food processor and pulse until nicely combined. Be careful not to over-process so you don’t end up with liquid.

  3. Serve cold with the salatim at the first course of a Shabbos meal.




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