Say hello to your new favorite appetizer, the Moroccan Dip Platter.
Happiest Monday everyone! I’m excited for a new week, Easter, and the start of April on Sunday! March has flown by, but I think I’m ready for a new month. Our weather here in Colorado has been all over place and I’m hoping April brings even more sunshine and zero snow. It’s wishful thinking, but hey, it’s all about staying positive right?
I also have some fun travel planned for the month of April, the first trip being one with my entire family. We’re headed back to Cleveland. Red is throwing out the opening pitch at the Indian’s game and being introduced at the Cav’s game the night before. Since winning a gold at the Olympics he’s had so many amazing opportunities, it’s been pretty fun to watch. This game should be really fun, as most of my family (mom, dad, brothers, cousins, and all) will be there. Thing is, I’m not sure Red knows how to throw a baseball, so this should be very interesting…
Anyway, I am excited to be sharing this fun Moroccan Dip Platter with you guys. I’ve only been waiting a week or so to share it, but my excitement about this platter is pretty much through the roof. You guys know how much I love a good cheese board, well, I think I love this Moroccan dip platter just as much, if not more.
It. Is. DELICIOUS.
It’s quick, easy, colorful, loaded with veggies, fruits, and even a little goat cheese too. It’s basically the Moroccan…ish version of a cheese board. With Easter coming up on Sunday, I wanted to share an easy appetizer that you can literally pick up all the ingredients from the store, and then quickly assemble before guests arrive. I totally get that entertaining can be crazy and stressful, so I want to help make it fun and easy. And this platter is here to step in as your new go-to when it comes to spring and even summer entertaining.
If you’ve been following along on HBH for a while now, then you probably know I love Moroccan flavors and have shared quite a few Moroccan inspired recipes over the years. I blame this love of Moroccan cuisine on my brother Brendan and his girlfriend Lyndsie, who have traveled together to Morocco several times and brought back with them the many, many recipes that I need to be making. Their list is a mile long, so I am slowing cracking away at it, recipe by recipe.
When I first had the idea to create this platter, I knew it had to include my favorite condiment of the moment, Harissa. If you guys are new to Harissa, it’s a spicy red pepper sauce commonly used in Moroccan cooking, or served as a dip with naan. You can also buy harissa seasoning (which is SO delicious on chicken) and harissa paste, but today’s recipe uses harissa sauce. I have homemade recipes for both red harissa and green harissa, which if you have the time I highly recommend making. If not, this is the red harissa I buy most often. They also have a green harissa that I love too.
Once you have the Harissa taken care of, the rest of the platter comes together within minutes. Find some really good spicy green olives, plenty of veggies, fruits, and nuts. Then add a little marinated goat cheese and fresh naan, and your platter is complete. What’s great about this platter is that you can make as little or as much of it as you want. If you have time, make homemade harissa and homemade naan, if not, no big deal. Grab your ingredients at the store, plate it up all pretty, and serve. Either way you do it, you and your guests will love this platter.
The major bonus is that unlike a lot of appetizer platters, this one is truly on the healthier side. Instead of being loaded with cheese and meats, it’s loaded with veggie based dips, heart healthy olives, nuts, and plenty of fresh carrots, radishes, artichokes, and fruit. And the goat cheese? Well, let’s just be real, we all know that goat cheese is the “healthy” cheese. It is, it is.
SO…for those of you celebrating Easter this Sunday, have I convinced you to make this platter for your gathering?!
Moroccan Dip Platter
Servings: 8 servings
Calories Per Serving: 266 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 cup red harissa, homemade or store-bought
- 1 cup green harissa, homemade or store-bought
- 1 cup spicy marinated green olives
- 1 jar wedges of fresh lemons, or preserved lemons
- 1 jar (8 ounces) marinated artichokes
- fresh radishes, halved
- fresh carrots
- fresh mint and or cilantro
- assorted fruits, such as dried apricots, blood oranges, and pomegranate
- roasted pistachios and or marcona almonds
- fresh naan, homemade or store-bought
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- 1. Arrange the harissa, goat cheese, and olives on a large platter. Arrange the remaining fruits, veggies, herbs, nuts, and naan around the dips. Serve.
Marinated Goat Cheese
- Cut the goat cheese into rounds and place in an 8x8 inch baking dish. Sprinkle with herbs and red pepper fakes. Pour olive oil over top, mostly submerging the goat cheese. Let sit 1 hour or up to 2 days in the fridge. Bring to room temperature before serving. Sprinkle with pomegranate arils, if desired.
Hoping so because it’s one of my favorites.