Date & Leek Confit Dip
This vegan date & leek dip features dates — one of the Seven Species of Israel — and is perfect for Tu B’Shevat, Shabbat, or anytime you want a rich, comforting plant-based dish.
Ingredients
Yield:
Directions
Step 1
Preheat oven to 350 degrees F (180 C).
Step 2
To an oven proof dish, add the sliced leeks, whole cloves of garlic and halved dates.
Step 3
Sprinkle with salt and pour oil over the top to fully submerge all ingredients. Give everything a gentle mix to combine.
Step 4
Cover the dish, either with a lid, or aluminum foil lined with parchment paper.
Step 5
Cook 45 minutes to an hour, or until the garlic has become golden, soft and spreadable.
Step 6
Enjoy on sourdough toast or pita bread, with a little flaky salt sprinkled on top.
Ingredients
Yield:
Directions
Step 1
Preheat oven to 350 degrees F (180 C).
Step 2
To an oven proof dish, add the sliced leeks, whole cloves of garlic and halved dates.
Step 3
Sprinkle with salt and pour oil over the top to fully submerge all ingredients. Give everything a gentle mix to combine.
Step 4
Cover the dish, either with a lid, or aluminum foil lined with parchment paper.
Step 5
Cook 45 minutes to an hour, or until the garlic has become golden, soft and spreadable.
Step 6
Enjoy on sourdough toast or pita bread, with a little flaky salt sprinkled on top.
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