Lemon Zucchini Dip
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 37.9
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 43.8 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.3 g
- Protein: 1.3 g
View full nutritional breakdown of Lemon Zucchini Dip calories by ingredient
Introduction
This 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.Number of Servings: 8
Ingredients
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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.
Tips
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.
Directions
Puree all ingredients in a food processor until smooth. Cover and chill. Will keep for one week in refrigerator.
Makes 8 servings (1/4 cup each)
Makes 8 servings (1/4 cup each)
Member Ratings For This Recipe
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NICOLE0233
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
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PWILLOW1
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MENTAL-TRAFFIC
Made this and wasn't super impressed at first but then I started dipping cherry tomatoes in it and fell in love. The recipe is light u could almost just eat it with a spoon [like a gazpacho] so dousing the tomatoes in it was super yummy and don't make u feel stuffed! Will def make this again - 6/21/17
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LIBBYB811
The picture accompanying this recipe makes it look creamy like a dip. I followed the recipe exactly (except for the water---I only used 1/8 c or less), and it came out soupy and watery, and not at all like a dip. The lemon flavor was overwhelming. Wonder if there's an ingredient missing in recipe. - 6/6/14
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I am not sure what was suppose to make the dip white. Mine is green since it didn't say to peel the zucchini first..oh..oh. More vitamins for me! I left out the Tahini, added dill weed and lemon basil since I was out of parsley and celery seed. I guess in trying a new recipe I made one up.lol - 8/16/13
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