Best Moroccan Olive Dip Recipes
MOROCCAN DIP PLATTER
Quick, easy, colorful, loaded with veggies, fruits, and even a little goat cheese too. It's basically the Moroccan...ish version of a cheese board and I could not love it more!
Provided by Tieghan Gerard
Categories Appetizer
Time 20m
Number Of Ingredients 15
Steps:
- 1. Arrange the harissa, goat cheese, and olives on a large platter. Arrange the remaining fruits, veggies, herbs, nuts, and naan around the dips. Serve.
Nutrition Facts : Calories 266 kcal, Carbohydrate 25 g, Protein 9 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 644 mg, Fiber 8 g, Sugar 15 g, ServingSize 1 serving
MOROCCAN CARROT DIP
This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping. From a recipe by Jill Dupleix.
Provided by Daydream
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
- Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
- Tip the carrots and garlic into the food processor bowl, and process until smooth.
- Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
- With the machine still running, add the olive oil gradually.
- Allow to cool.
- Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.
MOROCCAN OLIVE DIP
THIS RECIPE BEGAN AS A MARINADE for poached chicken, but it was so delicious we now sell it as a dip. Poured over a wedge of soft Brie cheese or served in a flat-bottomed bowl alongside bread, it makes an easy starter to any meal. A mix of golden and Thompson seedless raisins provides a sweet contrast. See photograph on page 237.
Yield makes about 2 1/2 cups
Number Of Ingredients 14
Steps:
- In a large covered container, combine the cumin, oregano, fennel seeds, 1 teaspoon of the red pepper flakes, and the rosemary, garlic, and olives. Add just enough water to cover the olives with liquid. Cover and let sit overnight in the refrigerator.
- Strain the liquid from the olives and discard it. Pick out and discard the garlic. Add the olive oil, lemon juice, vinegar, sugar, salt, the remaining 1/4 teaspoon red pepper flakes, the cloves, and the raisins to the olives. Stir and then refrigerate for 1 hour.
- Before serving, let the mixture sit at room temperature for 15 minutes to warm the olive oil. Stir and serve.
- The olive mixture will keep in an airtight container for up to 1 week in the refrigerator. Allow the mixture to come to room temperature before serving. (The oil may congeal while refrigerated.)
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