3 "Famous" Gigi's Kitchen Dips Revisited- Jalapeño, Scallion & Roasted Eggplant (VIDEO)


It's not often I prepare my own dips. There are so many already prepared options to pick up at the groceries these days that it sometimes feels unnecessary. Every time I do whip some up, I realize that there is nothing like a homemade dip straight from the household food processor. I get so many compliments on them from friends and family alike and honestly there is just nothing better to dip a thick slice of challah into on Shabbos. These 3 specific dips have been with me for a while, I'm pretty sure since my first year of marriage even. This weeks youtube video shows exactly how I get each one from start to finish so watch it here if you'd like, or read until the end of the post where it will be inserted as always.

And now for the exact recipes:


Jalapeno Dip:

Ingredients:

2 Jalapeno Peppers, seeds removed
2 Tablespoons Mayonaise
1 Tablespoon Sugar
Pinch of Salt
1 Tsp Lemon Juice

Method:

1. Chop off ends of jalapeno peppers and remove seeds and veins. Slice them up 
2. Toss jalapeno peppers into a food processor fitted with a blade attachment.
3. Add mayonnaise, lemon juice, sugar, salt and lemon juice. 
4. Process until smooth and then pour into a sealable container and refrigerate until serving time. 
  
Scallion Dip:

Ingredients:

1 Large Bunch of Scallions, mostly green and pale green parts
2 Tablespoons Mayonaise
1 Tablespoon Dijon Mustard
2 Tablespoons Sugar
1/2 Teaspoon Olive Oil
1 Teaspoon Vinegar 

Method:

1. Chop ends off scallions and rinse very thoroughly.
2. Add them to food processor after putting blade attachment in place.
3. Add in the mayonnaise, dijon mustard, sugar, olive oil and vinegar. 
4. Process until smooth and then pour into a sealable container and refrigerate until serving time. 

Roasted Eggplant Dip:

 Ingredients: 

1 Large Eggplant
Salt and Pepper to taste
1 Teaspoon Olive Oil
1 Teaspoon Fresh Chopped Garlic (colander jarred)
2 Tablespoons Mayonaise
1 Teaspoon Lemon Juice
2 Teaspoons Sugar
1 Teaspoon Cumin

Method:

1. Cut the peel off of the eggplant. 
2. Preheat oven to 450
3. Cut eggplant into medium sized cubes. Lay the pieces out in a single layer on a non stick baking sheet and sprinkle evenly with olive oil, salt and pepper. 
4. Roast for 20 minutes or until eggplant is cooked through and slightly softer. 
5. Allow the pieces to cool for some time before adding them to the food processor already fitted with the blade attachment. 
6. Add chopped garlic, mayonaise, lemon juice, sugar and cumin and then process until smooth. 
7. Then pour into a sealable container and refrigerate until serving time. 
  
 
If you liked this video please let me know by giving it a "thumbs up". You can also subscribe to my YouTube Channel here. 

I really hope you will give these recipes a try! Don't forget to leave me a comment below letting me know how it went if you do! And feel free to tag me on Instagram or post your photo on my facebook page as well. 

Thanks so much for stopping in!

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Gigi.
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