Lemon Zucchini DipSubmitted by: CHEF_MEG
IntroductionThis dip is great for a midday snack alongside vegetables or whole-grain crackers or as a cold sauce for sandwiches. This dip is great for a midday snack alongside vegetables or whole-grain crackers or as a cold sauce for sandwiches.
2 small zucchini (about 2 cups)
2 tablespoons tahini*
1/2 bunch parsley, leaves only, chopped (about 1/4 cup)
1 garlic clove, peeled
1 large lemon, zested and juiced (about 2 tablespoons juice)
1/4 teaspoon celery seed
1 tablespoon sun-dried tomato paste**
1/4-1/2 cup water, depending on the thickness you desire
* Tahini is sesame paste, found in the Mediterranean section of most supermarkets.
** Or 1 sun-dried tomato soaked in one tablespoon hot water.
I love to use this sauce when I have left over pork tenderloin. It brightens the whole meal.
Look for young, small zucchini; they work best for this recipe. Large zucchini are fibrous and really only suitable for baked goods.
Makes 8 servings (1/4 cup each)
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Wow, I just made this and ate it with some baked snack bread and it was amazing! At first I was a little overwhelmed by the amount of lemon but that was when I tried it with nothing.. but on a snack like the one I mentioned above, it went together very well.
I ate them with Grissol Crispy Baguett - 3/9/11
Fresh out of the blender, this is just alright. It may improve after sitting overnight and blending more, but so far I wouldn't say it's worth the chopping effort. Also, this may not be the best mid-day snack if you plan on breathing near anyone right afterward due to the garlic. - 8/8/11