Preserved Lemon Dip

Name: Preserved Lemon Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps minced anchovies; 2 Tbsps minced cornichons; 6 garlic cloves, minced; 2 Tbsps harissa paste; 59 milliliters Peel from 1 preserved lemon, rinsed, minced (about; 237 milliliters olive oil; 3 Tbsps minced fresh Italian parsley; 6 Tbsps red wine vinegar; 1 teaspoon salt; 296 milliliters vegetable oil

Preserved Lemon Dip might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 56 calories, 1g of protein, and 5g of fat per serving. This recipe serves 10. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up wine vinegar, peel from 1 preserved lemon, garlic cloves, and a few other things to make it today.

Instructions

Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving.

Equipment you will use

Whisk

Bowl

Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).

Ingredients you will need

Chili Paste