Zucchini Dip Food

THE BEST ZUCCHINI DIP EVER

Steps:

• Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
• Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.

ZUCCHINI-ONION DIP

Steps:

• Saute 1 finely chopped sweet onion in 2 tablespoons vegetable oil in a medium skillet over medium-high heat, until browned and very tender, 20 to 25 minutes; let cool. Puree 1 finely chopped medium zucchini in a food processor with 1/2 cup mayonnaise, 1/4 cup each chopped dill and scallions, 2 teaspoons white wine vinegar and 1/2 teaspoon each onion powder, granulated garlic and kosher salt. Stir in 1 1/2 cups light sour cream; season with salt. Stir in the sautéed onion. Top with more dill.

MIDDLE EASTERN ZUCCHINI DIP

Steps:

• Heat oil in a large skillet over medium heat. Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to a food processor or blender; let cool for 5 minutes. Add yogurt, lemon juice, mint, salt and pepper. Puree until smooth.

HOT ARTICHOKE-ZUCCHINI PARMESAN APPETIZER DIP

Steps:

• Heat oven to 350ºF.
• Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove excess liquid. Mix with remaining ingredients.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.

DILLY ZUCCHINI DIP

Steps:

• In a large bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables.

YELLOW SQUASH AND ZUCCHINI DIP

Steps:

• Heat the butter in a saucepan; add in the first 3 ingredients; stir/saute until crisp-tender.
• Add in the remaining ingredients; stir until cheese is melted and mixture is well blended and heated through.
• I transfer dip to a crockpot and keep warm on low heat setting; stir occasionally.
• Serve with tortilla chips.

ZUCCHINI POPPERS WITH SOUR CREAM DIP

Steps:

• Make dip:
• In small bowl, stir together sour cream, parsley, sugar, lime juice, salt, and pepper. (Dip can be prepared ahead and refrigerated, covered, up to 24 hours.)
• Make poppers:
• Line colander with clean kitchen towel or triple layer paper towels.
• In food processor, coarsely grate zucchini. (There should be about 3 cups.) Transfer to prepared colander. Wrap towel around zucchini, squeezing out as much liquid as possible. Transfer to medium bowl, then stir in egg and egg yolk, flour, Parmesan, sage, and garlic. Using hands, roll mixture into ¾-inch-diameter balls.
• In heavy large skillet over moderately high heat, heat 1/4-inch oil until hot but not smoking. Working in batches of 5, drop balls into oil and, using slotted spatula, flatten each ball to approximately 1 inch round.
• Fry poppers, turning once, until golden brown, 2 to 2½ minutes per side, then transfer to paper towels to drain. Serve warm or at room temperature with sour cream dip. (Poppers are best served right after frying, but can be prepared ahead and kept at room temperature up to 2 hours. If desired, rewarm in 350°F oven, turning once, 10 minutes.)

HEALTHY LIVING HOT ARTICHOKE-ZUCCHINI DIP

Steps:

• Heat oven to 350ºF.
• Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove excess liquid. Mix with remaining ingredients.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.

ZUCCHINI DIP

Steps:

• Blend garbanzo beans, 1 cup zucchini, salsa verde, and green chiles in a blender until smooth; pour into a bowl.
• Stir remaining zucchini and red onion into the blended mixture; season with salt and black pepper.

DILL-ZUCCHINI DIP

Steps:

• Place oil, grated zucchini, garlic, onion, and red pepper flakes in pan over medium heat and cook, stirring occasionally. Remove from heat and let cool.
• Add cooled mixture into blender. To this add yogurt, lemon/vinegar, dill, salt and pepper. Puree until very smooth, scraping down the sides occasionally. Refrigerate.
• ** You can use larger zucchini as well but be sure to seed them.