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Last summer, I found this awesome recipe for Moroccan Dipping Sauce that can be put on pretty much anything to make it taste even better; chicken, veggies, an old shoe. It is sooo good and as a bonus, it’s super easy to put together.

Jar of Moroccan dipping sauce with a spoon in it. Half a lemon and parsley and cilantro in the background.

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I found this recipe in Mel Jouwan’s paleo cookbook Well Fed. This cookbook has gotten a lot of use in my kitchen. (I also wrote a post about her brine recipe.)

If you aren’t familiar with the paleo lifestyle, basically it’s grain, sugar, legume, and dairy free. A lot of emphasis on veggies, (which most of us don’t get enough of anyway) and lean meats. I do NOT eat paleo all the time. I like cheese too much (if you couldn’t already tell from my previous posts). But I DO like a lot of the paleo recipes that I have found and honestly, I don’t even feel like they taste like “diet” food. I have found that when I eat strictly paleo for a week or so, I feel amazing. If you are curious about it, the cookbook mentioned above is a great start. She also has other cookbooks that I am excited to try.

Chicken breast on a cutting board with green Moroccan dipping sauce on top. Greens and half a lemon in the background.

I made this the other night to go over chicken. Rudy said it was great on his rice too, which defeats the whole paleo purpose, but what can I say? The man loves his rice.

I would love to hear from you! Comment below and let me know when you try this recipe. Are there other paleo recipes you love?

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Moroccan Dipping Sauce

Ingredients

  • 2 lemons juiced
  • 1 clove garlic minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1 pinch cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/3 cup olive oil extra light, extra virgin
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced curly leaf parsley

Instructions

  1. Juice the lemons and add the juice to a small bowl. 

  2. Whisk in the garlic, cumin, paprika, cayenne, salt, and pepper.

  3. Slowly whisk in the olive oil.

  4. Stir in the cilantro and parsley.

  5. Drizzle it! Dip in it! Yum!

Recipe Notes

Serve at room temperature. Can stay in refrigerator for 2-3 days if not eaten in one sitting.

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