Creamy, sticky peanut butter fudge. Light and fluffy halva cream. Soft and rich chocolate chip cookie cream. Sound like a dessert menu? It’s something WAY better.
Those amazing flavors are challah dips! They are sweet, but not too sweet. My sweet challah dip trio is creamy and delicious and pairs perfectly with all the sweet, round challot of the season.
As I was preparing my cinnamon-raisin challot for this Shabbos, I started to think. We typically serve challah with dips. But from Rosh Hashanah through Sukkot, we serve sweet challahs and typically bypass dips and just use the honey. This week, I was inspired to try something different. I had no idea what I was going to make until I started. So while the challot were rising, I started putting ingredients together. Naturally, I had to test them with a little bit of my warm from the oven challah. The result was magical.
I couldn’t hoard this wonderful find all to myself. I’m sharing my Sweet Challah Dip Trio with you! Don’t worry, you still have time to add these to your menu. All three dips together takes only about 15 minutes to make. They can also be made a few days in advance and kept refrigerated. Bring the peanut butter fudge dip to room temperature before serving. The others can be served room temp or chilled.
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Peanut Butter Fudge Dip:
In a saucepan on med-low heat, combine one 7.5 oz container of marshmallow creme (aka marshmallow fluff) with 1/2 cup of creamy peanut butter and 2 Tablespoons of water. Stir until warm and completely combined. Remove from heat. Store and serve at room temperature.
Halva Cream Dip:
Whip 8 oz of Non-Dairy Whipping Cream to stiff peaks. Add ½ cup of crumbled up halva. Whip for 2 minutes more, and then finish by folding until thoroughly combined.
Chocolate Chip Cookie Dip:
Whip 8 oz of Non-Dairy Whipping Cream to stiff peaks. Add ¼ cup of Crunchy Cookie Butter and whip for 2 minutes more. Finish by folding until fully combined. Add 2 TBS mini chocolate chips. Fold until combined.
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