Preserved Lemon Dip

Name: Preserved Lemon Dip
Prep time: 15 min
Total time: 2 h
Yield: 8 servings
Cuisine: North African
Ingredients: 6 tablespoons red wine vinegar; 6 cloves garlic; 3 tablespoons fresh Italian parsley; 2 tablespoons anchovies; 2 tablespoons cornichons; 2 tablespoons harissa paste; ¼ cup preserved lemon peel; 1 teaspoon salt; 1¼ cups vegetable oil; 1 cup olive oil

A flavorful Mediterranean-style dip combining the tangy notes of preserved lemon with harissa, anchovies, and fresh herbs. This versatile condiment features a blend of vegetable and olive oils infused with garlic and cornichons.

8 servings

2 hr

Published October 4, 2025

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Ingredients

•6 tablespoons red wine vinegar
•6 cloves garlic
•3 tablespoons fresh Italian parsley
•2 tablespoons anchovies
•2 tablespoons cornichons
•2 tablespoons harissa paste
•¼ cup preserved lemon peel
•1 teaspoon salt
•1¼ cups vegetable oil
•1 cup olive oil

Cooking Instructions

1.
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.
120 min
2.
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).