Lemon Zucchini Dip

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Lemon Zucchini Dip

3.9 of 5 (28)
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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
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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

    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)

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  • 9 of 9 people found this review helpful
    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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  • 6 of 6 people found this review helpful
    You can make your own Tahini by toasting 2 cups of sesame seeds and then adding 2 Tbsp of olive oil while running it through a blender or food processor until it forms a paste. Store it in an air tight jar in the fridge. - 8/3/13

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  • Very Good
    6 of 6 people found this review helpful
    Tried it immediately, replaced sundried tomatoes with fresh ones. Awesome! - 3/9/11

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  • 5 of 5 people found this review helpful
    The picture looks awesome... what in the actual recipe is making it white? I see no yogurt or sour cream in it. Has it been omitted in the recipe? - 8/3/13

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  • Very Good
    4 of 6 people found this review helpful
    This actually sounds great, but could you please try posting photos to go along accurately with the dish? (NO 5 stars ever until that happens.) - 9/20/12

    Was this review helpful?   yes  No
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