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Moroccan Herb Dip with Olives and Lemon

Moroccan Herb Dip with Olives and Lemon

 
Herb Dip with Olives and Lemon
This tasty dip consists of a wonderful blend of herbs and greens. Although it takes a little time to prepare, it's certainly worth the wait.

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  • Type
  • Vegetarian
  • Level
  • Medium
  • Prep Time
  • 20 Minutes
  • Total Time
  • 1 Hour 50 Minutes
  • Yield
  • 6 Servings
Tools You Will Need:
Metal vegetable steamer or Chinese bamboo steamer
Medium pot
Medium glass bowl
Cup measure
Tablespoon measure
Teaspoon measure
Ingredients:
6 whole cloves
1 lb. spinach leaves, chopped
8 tbsp. celery leaves, chopped
4 oz. Italian (flat-leaf) parsley without stems
8 tbsp. cilantro leaves, chopped without stems
4 tbsp. olive oil
15 black oily pitted olives, chopped
1-1/2 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp ground cumin
1/8 tsp salt
1/8 tsp freshly ground pepper
1-1/2 tbsp juice from fresh lemon
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Directions:
1. Add water to skillet with metal steamer. Make sure water doesn't cover steamer and bring to a simmering boil.

2. Add garlic, spinach, parsley, cilantro, celery and cover tightly.

3. Simmer 10-15 minutes or until greens are soft.

4. Separate greens from garlic cloves.

5. Mash garlic cloves with the back of a spoon.

6. When cool enough, squeeze excess water from the greens and set aside.

7. Remove metal vegetable steamer from pot.

8. Heat two tbsp. olive olive and on medium high heat, cook garlic, olives, paprika, cayenne and cumin for 35 seconds.

9. Add back greens mixture and cook for 15 more minutes, stirring and  mashing constantly until mixture is dry and smooth.

10. Place mixture in glass bowl to cool.

11. When at room temperature, stir in remaining olive oil.

12. Cover tightly and refrigerate. Should be good for 3-4 days.

13. When serving, add the lemon juice, and salt and pepper to taste.
Best Served With: Pita Bread

See More: Dip & Spread Recipes   Moroccan Recipes

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