Best Moroccan Party Dip Recipes

MOROCCAN DIP PLATTER

Moroccan Dip Platter image

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

Time 20m

Number Of Ingredients 15

Ingredients

1 cup red harissa, homemade or store-bought
1 cup green harissa, homemade or store-bought
1 cup spicy marinated green olives
1 jar wedges of fresh lemons, or preserved lemons
1 jar (8 ounces) marinated artichokes
fresh radishes, halved
fresh carrots
fresh mint and or cilantro
assorted fruits, such as dried apricots, blood oranges, and pomegranate
roasted pistachios and or marcona almonds
fresh naan, homemade or store-bought
1 log (10 ounces) goat cheese
1 cup chopped fresh herbs, I use thyme and mint
crushed red pepper flakes
extra virgin olive oil

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

Moroccan Carrot Dip image

Carrot dip may sound unusual, but this Mediterranean-style blend is a perfect balance of sweet and spicy, and a nice change of pace from hummus. It's delicious with pita bread or pita chips.

Provided by SandyG

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 22m

Yield 10

Number Of Ingredients 9

Ingredients

1 pound carrots, peeled and thinly sliced
3 cloves garlic, thinly sliced
1 (2 inch) piece fresh ginger root, peeled and thinly sliced
¾ teaspoon salt, divided
⅓ cup apricot preserves
2 tablespoons fresh lemon juice
4 teaspoons toasted sesame oil
1 ½ teaspoons ground coriander
⅛ teaspoon cayenne pepper

Steps:

Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 12.1 g, Fat 2.1 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 210.4 mg, Sugar 6.9 g

MOROCCAN CARROT DIP

Moroccan Carrot Dip image

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

Ingredients

16 ounces carrots, peeled and chopped into large pieces
1 clove garlic, peeled and left whole
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pinch cayenne pepper
sea salt, to taste
1 tablespoon honey
2 tablespoons fresh lemon juice
3 tablespoons virgin olive oil
2 tablespoons seeded green olives (left whole or chopped, your preference)
2 tablespoons fresh cilantro leaves
4 -6 rounds flat bread or 4 -6 pita pocket bread

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.

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