Recipe: Zucchini Dip

The finished dip!

In an effort to create a diary free dip, I came up with this recipe.  It also works wonderfully as a sauce on pasta, sandwich spread.  The best part is that it is made of a vegetable!


1 Medium Zucchini

1 Table Spoon fresh squeezed Lemon juice

1 Table Spoon Olive Oil

1/4 Teaspoon Salt

1 Handful (just shy of a cup) Cilantro Leaves (the less stem the less potential for stem strings in the sauce)


Wash and cut the Zucchini into 1 inch or smaller rounds, place in blender. Add washed Cilantro leaves, Olive Oil, Lemon Juice and Salt.  It may fill up the blender to about the 3 cup level.  Blend on high for about 2 minutes or until smooth, and you will have about 1/2 cup of fresh raw dip.  You can add more or less of these ingredients to suit your taste.

Yields: 1/2 cup fresh dip. You can simply multiply the ingredients to produce more.

Shelf Life: Keeps in the refrigerator for about 3 days or until it starts to turn from a bright green to yellow. Since it’s so easy to make, we usually eat it up within 2 days.


p.s. Shared on the Healthy Home Economist’s Monday Mania Recipe/Food Health fest from dozens of Bloggers!

5 thoughts on “Recipe: Zucchini Dip”

  1. Mmmmm, yummy creation! I tried it today as salad dressing and it is delicious. Light and fresh tasting. Thanks for sharing!

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