natashaskitchen5.0
Zucchini Dip Recipe
What a great way to take advantage of all the great tasting summer zucchini! The list of ingredients is simple, but this dip has so many layers of flavor and a wonderful texture. It's a keeper! One of the gals in my church, Lilly, shared her family's zucchini dip with us and it was love at first dip.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●pan
- ●grater
- ●stove
📝 Preparation Steps
1
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.
2
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.
3
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.
4
Increase heat to medium/high, cover with lid and cook for ⏱️ 20-23 minutes, stirring occasionally or until zucchini are fully softened.
5
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.
cream cheese (= two 8 oz packages)16 oztsp black pepper (or to taste)1/8
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