Lemon Zucchini Dip

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3.9 of 5 (45)

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.

Minutes to Prepare: 5

Number of Servings: 8

Ingredients

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)