Spicy Olive Dip & Roasted Red Pepper Dip


     Olive Dip            

    
 Red Pepper Dip

I have been posting dip recipes non stop for the past few weeks and here's why. Alot of people just go to their local grocery and pick up some dips and salads for Shabbos. I grew up in Indiana till I was 7, the closest grocery was Krogers which didn't have a very good selection when it came to kosher. We got all of our dairy products sent to us twice a week from Chicago and we ate mayonaise on our challah on shabbos. We didn't have any fancy dips. :) For me mayonaise is good enough. My husband likes dips. We used to eat the store bought dips all the time but they really got boring lately- the same old olive dip, babaganouj, rotini pasta salad...so when my favorite dip- scallion dip was out one week I decided to try making it on  my own and it came out ok. I kept perfecting it and trying to make other dips. So now I love making new, different dips and every week I try something new. This week was spicy olive dip and roasted red pepper dip.   

Spicy Olive Dip:

-1/2 Jar Salad Olives
-2 Tablespoons Mayonaise
-1 Tsp Cayenne Pepper
-1/2 Tsp Chili Powder
-1/2 Tsp Garlic Powder
-1 Tsp Lemon Juice
A sprinkle salt, pepper and sugar



Pour everything into food processor bowl with blade piece. Add rest of ingredients and blend till smooth. Pour into container and refrigerate until ready to serve. Serve with challah, chips etc.


Roasted Red Pepper Dip:

2 Red Peppers
1 Tsp Fresh Garlic
A little Sugar, Salt, Pepper

Slice Red Peppers in half lengthwise after chopping off ends and cleaning out seeds. Lay them out in pan skin side up and sprinkle with olive oil. Roast on 450-500 for 25 minutes. Once soft and roasted put in food processor bowl with rest of ingredients along with blade piece. Process until smooth. Pour into container and refrigerate until ready to serve. Serve with challah, chips etc.
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