This dip was inspired by our daughter’s friend Debbie. Our daughter Odelle loves everything about Shabbat: the holiness, the rest, the family time, the food — especially the salatim appetizer spread served with fresh challah. At Debbie’s house, she tried this amazing onion dip and couldn’t get enough of it; together we did our very best to recreate it. We started by using fried onions from my freezer stash (see my Large-Batch Fried Onions recipe). With fried onions to hand and just two more ingredients, this onion dip comes together in minutes – and disappears equally fast.
The onions bring a natural sweetness, the balsamic adds a gentle tang, and the mayonnaise ties it together into a creamy, moreish spread that pairs beautifully with challah.
INGREDIENTS:
- 1 cup fried onions (from Large-Batch Fried Onions)
- 1 tablespoon very good mayonnaise
- 1 tablespoon excellent balsamic vinegar
- ¼–½ teaspoon kosher salt, to taste
- freshly ground black pepper to taste (optional)
METHOD:
- Combine ingredients: Place the fried onions, mayonnaise, balsamic vinegar, salt, and pepper (if using) in a small bowl.
- Mix well: Stir until smooth and evenly blended. Taste and adjust seasoning.
- Serve: Spread on fresh challah as part of a Shabbat salatim appetiser spread.
MAKE AHEAD:
- Can be made up to 3 days in advance and stored in an airtight container in the fridge.
- Bring to room temperature before serving for the best flavour.