Moroccan Tile Mosaic Platter (Printable)

Colorful arrangement of dips, marinated vegetables, olives, nuts, and herbs in a mosaic style.

# Ingredient List:

→ Dips & Spreads

01 - 1 cup classic hummus
02 - 1 cup baba ganoush
03 - 1 cup muhammara (red pepper and walnut dip)
04 - 1 cup labneh or Greek yogurt, drizzled with olive oil and zaatar

→ Marinated Vegetables

05 - 1 cup roasted red peppers, sliced
06 - 1 cup marinated artichoke hearts, quartered
07 - 1 cup Moroccan carrot salad (shredded carrots, lemon juice, cumin, parsley)
08 - 1 cup preserved lemon slices

→ Pickles & Olives

09 - 1 cup mixed Moroccan olives
10 - ½ cup quick-pickled red onions (thinly sliced, marinated in vinegar and salt)
11 - ½ cup cornichons or baby gherkins

→ Nuts & Seeds

12 - ½ cup roasted unsalted almonds
13 - ½ cup shelled pistachios
14 - ¼ cup toasted sesame seeds

→ Breads & Crackers

15 - 1 baguette, sliced and toasted (or gluten-free crackers)
16 - 1 batch mini pita breads, quartered

→ Garnishes & Extras

17 - ¼ cup pomegranate seeds
18 - ¼ cup fresh mint leaves
19 - ¼ cup cilantro leaves
20 - 1 tsp sumac
21 - Extra virgin olive oil, for drizzling

# Directions:

01 - Spoon each dip and spread into individual small colorful bowls or ramekins.
02 - Place marinated vegetables and pickles into separate small bowls to maintain distinct flavors.
03 - Fill small bowls with olives, roasted nuts, and toasted sesame seeds separately.
04 - Toast baguette slices and warm mini pita breads until lightly crisp and warm.
05 - Arrange all bowls and ingredient piles tightly on a large serving tray or board, forming a vibrant mosaic pattern. Fill gaps with fresh herbs, pomegranate seeds, and sumac.
06 - Drizzle extra virgin olive oil over dips and vegetables to enhance aroma and flavor.
07 - Present platter immediately, inviting guests to combine and enjoy the variety of flavors.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when it actually comes together in less than an hour—the secret every home cook needs.
  • Everyone at your table finds something they love, from the olive devotee to the person who lives for creamy dips.
  • Once you understand the concept, you can swap ingredients based on what's in your market, making it endlessly adaptable.
02 -
  • Make your dips at least a few hours ahead so the flavors settle and deepen. A dip that tastes flat when freshly made often becomes luminous after sitting in the cold.
  • Don't skimp on the quality of your olives and oil—these are the final notes people remember, and a good one tastes entirely different from a forgettable one.
  • The arrangement matters more than perfection. Guests connect with abundance and generosity, not Instagram-worthy alignment. Fill those gaps.
03 -
  • Toast your nuts and seeds yourself just before assembling if possible—the difference between day-old toasted and freshly toasted is the difference between good and unforgettable.
  • Keep your dips cold until the last moment, and if they're sitting out for longer than an hour, place the bowls on ice to maintain their texture and prevent any separation.
Go Back