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 09


    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 09

    Spinach Salad with Preserved Lemon and Olives

    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 09

    Tomato Jam

    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 09

    Serrouda - Chickpea Puree

    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 9 below.
  • 05 of 09


    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 09


    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 09

    Zaalouk of Cauliflower

    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 09


    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.

    Continue to 9 of 9 below.
  • 09 of 09

    Moroccan Olive Tapenade

    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 .