Israeli Pizza Dip
A creamy Israeli-style pizza dip – the tomato-mayo condiment often served with pizza and also excellent with challah, fries, or vegetables. The family formula combines tomato paste, mayonnaise, garlic, paprika, sugar, oregano, water, and oil. This version keeps those ingredients intact and gives the correct mixing order so the oil emulsifies instead of separating.
Ingredients
Equipment
Method
- Place the tomato paste, mayonnaise, salt, pepper, garlic, paprika, sugar, oregano, and water in a blender or food processor.
- Blend 20-30 seconds until completely smooth and the garlic is finely dispersed.
- With the machine running on low, drizzle in the oil slowly in a thin stream. Continue blending until the sauce looks creamy and uniform.
- Taste. Adjust salt or sugar only after the full amount of oil has been incorporated.
- For the best flavor, refrigerate 30 minutes before serving. Stir or shake well before each use.
Notes
Recipe #139
Category: Dips & Sauces
Yield: About 1 1/2 cups
Method: Blend or whisk
Prep: About 10 minutes
Chill: Optional 30 minutes
Difficulty: Very easy
Recipe Details
Kosher: Pareve when made with pareve mayonnaise. Texture: Smooth, creamy, and pourable. Flavor: Tomato-forward, garlicky, lightly sweet, and oregano-scented.
Why It Is Called Israeli Pizza Dip
This is not marinara and not a cheese dip. It belongs to the Israeli-style creamy tomato pizza condiment often called rotev. The family ingredient list fits that style closely, so the recipe is preserved as a creamy, emulsified tomato-mayo sauce rather than being modernized into a different kind of pizza sauce.
What a Beginner Should Look For
Before oil: Smooth red tomato mixture. During emulsifying: The sauce becomes lighter, silkier, and slightly thicker. Finished dip: Creamy enough to cling to pizza crust but loose enough to drizzle.
Add the Oil Slowly
The family recipe gives all the right ingredients but no mixing directions. Slowly drizzling the oil into the tomato-mayo base makes a more stable, creamy dip and reduces separation.
Beginner Tips
- Use a blender for the smoothest texture.
- Drizzle the oil slowly instead of pouring it in all at once.
- Let the sauce chill before judging the garlic and oregano levels.
- If your tomato paste is very concentrated, add an extra tablespoon of water.
- Shake or stir before serving after refrigeration.
- Add a pinch of crushed red pepper for heat.
- Use smoked paprika for a smoky version.
- Make it slightly tangier with 1 teaspoon lemon juice.
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