Graphic by Angelie Zaslavsky

A favorite Israeli appetizer, this dip can be served with chips, crackers or challah.

Serves 4 as an appetizer, 6 as a dip
Keeps for 2 days in the fridge | do not freeze

Related

• Taste Testing ‘100 Best Jewish Recipes’
• Easy Apple Crisp

½ large bunch of parsley
½ small bunch of scallions
2 ripe avocados, peeled, pitted and roughly cubed
1 tablespoon lemon juice
2 hard-boiled eggs, shelled and halved
1 teaspoon fine sea salt
5 grinds of black pepper
1 tablespoon mayonnaise
Chips, crackers or challah, to serve

1) Finely chop the parsley and the scallions in a food processor. Add the avocados and the lemon juice, then add the eggs, salt and pepper. Pulse until the eggs are finely chopped.

2) Turn into a bowl and mix in enough of the mayonnaise to bind the mixture into a pâté. Taste and re-season if necessary. Pile into a shallow bowl and chill until required. Serve with chips, crackers or spread on fingers of challah.

Recipe from “100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine from Around the World” by Evelyn Rose, with Judi Rose. Published by Interlink Books.

Are you one of our 2%?

Did you know that only 2% of Forward readers donate to support our nonprofit newsroom? That 2% make it possible for millions to read the Forward without a paywall or subscription — removing any barriers to the full and fair Jewish story.

But while the Forward is free to read, it isn’t free to produce. Big stories — like deep dives into the antisemitism data, political scoops or reporting trips to college campuses  —  take months of research and fact-checking. All while we keep you informed of what you need to know each day.

Don’t just read the Forward — invest in it. Support our work today!

— Rachel Fishman Feddersen, Forward Publisher & CEO

Support our mission to tell the Jewish story fully and fairly.

$120 $180 $360 OTHER AMOUNT