Last summer, I found this awesome recipe for Moroccan dipping sauce that can be put on pretty much anything and it will 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.
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. Look for more recipes from it in the future.
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.
Here’s how it’s made:
Juice 2 lemons and combine the juice in a small bowl with one minced garlic clove. Note: If you are like me and tend to add extra garlic to what original recipes indicate, DO NOT do it here! Trust me.
Add 1/2 teaspoon cumin, 1/4 teaspoon paprika (type does not matter but I use regular for this recipe), a pinch of cayenne pepper (or 2 if you really like heat), 1/2 teaspoon salt, and 1/4 teaspoon fresh ground black pepper. Whisk all these ingredients together, then slowly whisk in 1/3 cup extra virgin olive oil (I like extra light).
When that is combined well, stir in 2 tablespoons of minced parsley (I prefer curly leaf) and 2 tablespoons minced cilantro.
I would love to hear from you! Comment below an let me know when you try this recipe. Are there other paleo recipes you love?
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Moroccan Dipping Sauce
- 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
Juice the lemons and add the juice to a small bowl.
Whisk in the garlic, cumin, paprika, cayenne, salt, and pepper.
Slowly whisk in the olive oil.
Stir in the cilantro and parsley.
Drizzle it! Dip in it! Yum!
Serve at room temperature. Can stay in refrigerator for 2-3 days if not eaten in one sitting.