From my Table: Issue 819

Years earlier, when I was around eight or nine, my parents brought some shelf-stable olive tapenade and s’chug back from a trip to Israel. My mother brought it out after the challah was cut, and it became a mini course, just the way Israelis have been doing it forever. It was a totally new concept for my family, and a relatively new phenomenon for Americans then too.

By now, however, dips have become such a large part of our Shabbos table culture. They’re an icebreaker, a conversation starter, a warm-up for better conversation to follow. They’re the opposite of stuffy and pretentious, and I always find that they help make guests feel at home. Actually, when I have guests, unless it’s Yom Tov, I rarely serve plated appetizers anymore, because I’ve seen that an appetizer course with a few platters that get passed around is a lot more appreciated, and more welcoming.

This week, we have a potluck with four of our contributors each bringing a new dip to the table. Plus, each dip has two serving options, so you can cook once and use it in two different ways. So take advantage of the simple tool called dips and turn your table into a sharing experience.

CHANIE NAYMAN
Food Editor, Family Table
Editor in Chief, Kosher.com