Moroccan Dips

Cooked Salads, Purees and Spreads

In Morocco, the traditional way to eat many main dishes and sides is to scoop bite-size portions with a small piece of bread. The various cooked salads, purees, and spreads below are all eaten that way and therefore work well as dips to offer alongside a spread of finger food and appetizers.

  • 01 of 11
    Fava-Bessara-3264-x-2176.jpg
    Photo © Christine Benlafquih

    This Moroccan fava bean dish may be thinned to soup consistency, but it's equally popular as a dip. Seasoned with olive oil, lemon juice, and garlic, it's quite similar in flavor to Lebanese ​hummus. It should be served warm.

  • 02 of 11
    Spinach-Salad-4000-x-3000.jpg
    Photo © Christine Benlafquih

    Olive oil, lemon juice, garlic and Moroccan spices give this dip-like cooked salad its much-loved flavor. Even people who claim not to like spinach tend to enjoy this dish! In the spring, the same preparation is used to cook khoubiza, common mallow leaves.

  • 03 of 11
    Tomato-Jam-4000-x-3000.jpg
    Photo © Christine Benlafquih

    This roasted tomato salad is cooked to jam-like consistency before it's sweetened by the additions of honey, cinnamon, and orange flower water. Serve it as a dip, side, or condiment.

  • 04 of 11
    serrouda-4000-x-3000.jpg
    Photo © Christine Benlafquih

    Dried chickpeas are soaked, peeled and then cooked until tender with onion, saffron, salt, and pepper. The beans are then pureed and served as a dip. Olive oil, melted butter, and cayenne can be added as a garnish.

    Continue to 5 of 11 below.
  • 05 of 11
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    Taktouka - Moroccan Pureed Salad of Tomatoes and Roasted Peppers. Photo © Christine Benlafquih

    Roasted peppers and ripe tomatoes are sauteed with Moroccan spices, garlic, and herbs to make this zesty, popular cooked salad. Mash it into dip-like consistency and serve it with a crusty bread such as Moroccan Wheat Bread.

  • 06 of 11
    Zaalouk
    Tamorlan/Wikimedia Commons/CC 3.0

    Zaalouk is a delicious cooked salad made with eggplant, tomatoes, garlic, olive oil and spices. It's a common side dish to many meals and is usually served as a dip with crusty bread. Also, try ​Zaalouk with Roasted Peppers and Roasted Eggplant.

  • 07 of 11
    Zaalouk-Cauliflower-4000-x-2248.jpg
    Photo © Christine Benlafquih

    Zaalouk of Cauliflower is prepared by mashing cooked cauliflower and sauteing it with tomatoes, olive oil, and spices. Fresh lemon or preserved lemon adds tangy flavor.

  • 08 of 11
    Zucchini-and-Tomato-Salad-4000-x-2248.jpg
    Photo © Christine Benlafquih

    Delicious served warm or cold, this dip-like salad is prepared by simmering zucchini and tomatoes with Moroccan spices, garlic, and olive oil. Delicious when scooped up with a traditional Moroccan bread such as Semolina Bread. Also, try the similar ​​Zucchini Salad which is cooked without tomatoes.

    Continue to 9 of 11 below.
  • 09 of 11
    Eggplant-Puree-4000-x-3000.jpg
    Photo © Christine Benlafquih
    Eggplant is reduced to a puree and seasoned with olive oil, lemon juice, garlic, and Moroccan herbs and spices. Tangy and zesty, it makes a delicious dip.
  • 10 of 11
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    Moroccan Goat Cheese Dip. Photo © Nisrine Merzouki, Licensed to About.com

    Cookbook author Nisrine Merzouki shares her recipe for goat cheese spread. Almonds, honey, and orange flower water add classic Moroccan flavor.

  • 11 of 11
    Black tapenade in bowl, crostini with olive paste
    Westend61/Getty Images
    Either green or black olives can be used to make this easy tapenade. Make it as fiery as you like with the addition of .