THE BEST ZUCCHINI DIP EVER
A surprisingly delightful dip for any occasion. Zucchini is spiced up with a bit of garlic and oregano to create a creamy and delicious dip. This has been a hit every time I've made it! Serve with vegetables, crackers, or bread.
Provided by BETTYBILLINGS
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 58.3 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 570.2 mg, Sugar 5.6 g
ZUCCHINI DIP
Healthiest dip ever! Best if it sits in the refrigerator for a couple of hours. Serve with cut veggies, such as celery or zucchini, to keep it extremely healthy. Or, for the traditional, use regular tortilla or bagel chips as the dippers.
Provided by Judymb
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 10m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 29.5 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 1.1 g, Protein 1.2 g, Sodium 161.4 mg, Sugar 1 g
ZUCCHINI-ONION DIP
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 0
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.
DILLY ZUCCHINI DIP
Field editor Edna Hoffman of Hebron, Indiana says, "This thick and creamy dip will keep your guests wanting more." When paired with veggies, this colorful recipe is pleasing to the eye and to the palette!
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables.
Nutrition Facts :
DEEP FRIED ZUCCHINI WITH CREAMY GARLIC DIP
Yummy! Just like at a restaurant! Who would have thought that just adding garlic to ranch dressing would be what makes this dish!!! I plan on using the ranch dip for other things as well.
Provided by startnover
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil to approx 350.
- Coat zucchini slices with flour.
- Dip in egg.
- Coat both sides with bread crumbs and carefully place in oil.
- Repeat with all zucchini slices -- do not crowd the pan.
- Drain on paper towels and serve warm with garlic dip.
- For the Garlic Dip:.
- Combine all ingredients with a whisk till well blended.
- Store in fridge till ready to serve.
- Try and make well in advance of the zucchini as the longer it sits the better it tastes.
- Good refrigerated for up to 3 weeks.
FRIED ZUCCHINI WITH CUCUMBER DIP
I found this recipe online while looking for something else. I haven't tried it yet, but will soon.It sounds delicious and easy!!
Provided by cookin4girls
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Using the small grate on your cheese box, grate one cucumber (unpeeled).Then grate 1/4 cup onion.
- Put both of the onion and cucumber in a sieve to let most of the water drain out. Transfer to a bowl.
- Add next 8 ingredients and mix it all together. Cover and put in the fridge to set about 8 hours. If you don't have 8 hours, it's okay. This dip can be made the night before.
- Slice some zucchini on the diagonal. Not only does this give you pretty cuts, it also gives you a little more per slice.
- In three separate bowls put some flour mixed with seasoned salt and dill weed. In the next, whisk one egg. In the last bowl, put some panko bread crumbs.
- Drop some zucchini slices in the flour. Coat boat sides well.Then drop into the egg bowl. Make sure egg gets on all sides.Then put the zucchini in the panko. Coat well.Repeat until all slices are breaded.
- Heat some oil over medium heat until it comes to about 360*. Carefully put the slices 4-5 at a time in the oil. After 3 or so minutes, turn the zucchini over.
- When both sides are golden brown, pull from the oil and set on paper towels to drain.
Nutrition Facts : Calories 233.2, Fat 18.2, SaturatedFat 4.6, Cholesterol 66.7, Sodium 327.9, Carbohydrate 16.2, Fiber 0.7, Sugar 6.6, Protein 3
ZUCCHINI-CILANTRO DIP
Categories Condiment/Spread Herb Appetizer No-Cook Super Bowl Vegetarian Yogurt Zucchini Summer Sour Cream Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 11
Steps:
- Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible.
- Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.)
- Transfer dip to serving bowl. Serve with crudités and pita bread.
ZUCCHINI POPPERS WITH SOUR CREAM DIP
Provided by Katie Brown
Categories Food Processor Appetizer Fry Cocktail Party Quick & Easy New Year's Eve Zucchini Sour Cream Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 40 poppers and 2 cups dip
Number Of Ingredients 15
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.)
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