Zucchini Dip Recipe

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Servings: 8 -10 as an appetizer 4 or 5 small/medium zucchini/squash, about 2 1/2 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 1/2 tsp sea salt, or to taste 1/8 tsp black pepper, or to taste Crackers, chips, or fresh French bread to serve

Ingredients

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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.

INSTRUCTIONS

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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. 

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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

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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.

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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 1/2 tsp salt and 1/8 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. Enjoy!

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