So prepare yourself! The next week or so is going to be filled with zucchini recipes! I have 4 giant zucchini to use up, and I am trying tons of different recipes. Sweet ones, salty ones, cheesy ones, breakfast ones, dinner ones, and everything in between! Below is a picture of me with on of the zucchini so that you can kind of see how large they are. This is one of the bigger ones, but the other ones are not that much smaller! I can get about 4-5 recipes out of each zucchini. If you’re not a math person, that means I have approximately 16-20 recipes!
Today my belly is filled with Zucchini Dip!:)
Its a super easy and healthy dip that can be enjoyed either warm or cold. It can be served with pita chips, Triscuits, tortilla chips, or assorted crackers. My family preferred it with a salty Triscuit because the dip itself is not overly salty. To give the dip a little extra something, you could add a little more salt to the dip along with some more garlic for more flavor! Perhaps garlic salt would be a good addition!?
I loved all the colors in this dip. We have yellow tomatoes in our garden this year and I love that they add a whole new color to some of my recipes. Like seriously? Look at how pretty they are!!
This recipe is probably one of the healthiest creamy dips you will ever make. Usually warm creamy, cheesy dips are high in calories, but this dip is definitely not. I used low fat cream cheese, the one that’s called Neufchatel. Also, most of the dip is actually vegetables (well technically fruit since they have seeds…;P). Shredded zucchini and diced tomatoes are simmered and cooked until soft, so that the dip is creamy, spreadable, and dipable (that’s a weird word, well made-up word that is)!
So because it’s extra healthy! You can load up every cracker with mounds of it:)
That’s Ashley’s hand. Mine had chipped nail polish, so I asked if anyone had clean nails. She said she did. So she came over and grabbed a chip, and what do you think is one her finger nails? Faded blue nail polish…clearly she doesn’t understand the word clean. So she had to use her other hand, which made for an awkward hand pose, but it is what it is!
Here’s the recipe! Enjoy it this summer with all of your lovely zucchini!! This recipe makes a lot of dip! I cut the recipe in half and used about 5 cups of shredded zucchini because I didn’t have a scale to measure 1.25 pounds! As a reference, all of my dip fit into the bowl in the photos!
Zucchini Dip Recipe
- 4 or 5 small/medium zucchini/squash (about 2½ lbs)
- 2 med/large tomatoes (1 lb)
- 1 hand-full fresh basil (about 2 Tbsp chopped)
- 16 oz cream cheese (= two 8 oz packages)
- 2 cloves of garlic or 1 tsp garlic powder
- ½ tsp sea salt, or to taste
- ⅛ tsp black pepper, or to taste
- Crackers, chips, or fresh French bread to serve
- Pulse tomatoes in a food processor several times or until coarsely chopped. You can also finely dice tomatoes by hand if you don’t have a food processor.
- Heat a large heavy bottomed pan over medium heat. Add finely chopped tomatoes, 2 pressed garlic cloves and 2 Tbsp chopped fresh basil. Simmer covered for 10 min, stirring occasionally and pressing on any larger tomato pieces to soften them. The mixture should look like a tomato sauce when done.
- Cut off and discard ends of zucchini and shred zucchini on the large holes of a grater. I used the grater attachment on my food processor and it sure was quick! Add grated zucchini to the cooked tomatoes and stir to combine.
- Increase heat to medium/high, cover with lid and cook for 20-23 minutes, stirring occasionally or until zucchini are fully softened.
- Add 16 oz cream cheese pieces and stir until fully melted into the zucchini mixture. It will be creamy. If your dip seems too thick, you can thin it out a little with hot water. Season with ½ tsp salt and ⅛ tsp black pepper, or to taste and serve hot or warm. This re-heats beautifully, just stir in a drizzle of water and heat it up on the stove-top.