And because we don’t use salt, it’s a challenge to make homemade dips with great flavor.
The most important thing I’ve learned to produce flavorful salt free dishes is the ingredients MUST have great flavor. Fresh, top quality, results in great taste.
I always start with Galilee Green Extra Virgin Olive Oil when preparing a vegetable dip for Shabbat. Picked and pressed just hours after harvesting, GGOO adds a distinctive, rich flavor to the dish, while helping to bring out the flavors of whatever it’s paired with.
And we’re blessed to live in Israel where produce arrives at the supermarket often within 24 hours of picking. Virtually every supermarket is a farmers market!
I got this onion dip recipe from my daughter. She says the secret is patience when browning the onions.
So while this takes a little time, it is well worth the effort. So delicious without the salt.
Fabulous Onion Dip
makes 2 cups, last for 6 days in the fridge
Ingredients
Use the Freshest Ingredients
- 4 tablespoons Galilee Green Olive Oil (GGOO)
- 5 large onions sliced in thin half circles
- 1 small zucchini, diced
- 1/8 cup GGOO
Directions
- Heat GGOO on high in a large deep frying pan.
- Put all the onions in the frying pan and toss carefully with 2 spoons to coat all the onions with oil. They will pile high but don’t worry they’ll shrink quite a bit when they cook.
- Lower the heat to medium low and cook for about 30 to 45 minutes until onions are very brown. Stir every few minutes while browning.
- Remove browned onions from frying pan to cool.
- Raise heat to medium and add zucchini. Cook for about 10 minutes until browned.
- When onions and zucchini have cooled down a bit, add them to a food processor and run until mixture is smooth.
- Add 1/8 cup GGOO and pulse until blended.
Serve this dip with your challah along with some of our other delicious dips.
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