Moroccan Lemon Yogurt Dip
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 1 x whole preserved lemon, rind and pulp finely minced
- 2 tsp. Marrakech Moroccan Spice
- 1 Tbsp. chopped fresh parsley
Combine all ingredients except parsley together in a small bowl and refrigerate for at least 30 min. Garnish with fresh parsley when ready to serve.
Serve with our Moroccan Grilled Vegetable Platter. Use as a condiment for other Moroccan, African or Mediterranean-inspired dishes.