This dip became a favorite at our Shabbat table and at parties.
In the jar of a blender, place:
1 cup good quality mayo
¼ cup fresh basil
1 tablespoon lemon juice
1 clove garlic, minced
Blend until the basil is well chopped and season to taste. Can be made a day before serving.
I like putting together a crudités platter and placing it on the table just after the challah is served. I find that it gives me some breathing space. I can give my guests some attention, and a light aperitif before I start the “up and down” that usually is the hallmark of my hosting style.
Another great benefit is that I get the kids to eat some veggies right at the beginning of the meal instead of stuffing themselves with challah.
Some fresh ideas for your crudités platter:
Sugar snap peas
Steamed new potatoes