Best Zucchini Cilantro Dip Recipes

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ZUCCHINI-CILANTRO DIP



Zucchini-Cilantro Dip image

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

2 medium zucchini, trimmed, grated
1/2 teaspoon salt
1 cup plain yogurt
3/4 cup sour cream
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 teaspoon ground cumin
Generous pinch of cayenne pepper
Assorted crudités Pita bread, cut into triangles

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 CILANTRO DIP



Zucchini Cilantro Dip image

Make and share this Zucchini Cilantro Dip recipe from Food.com.

Provided by Sara Heuvelman

Categories     < 15 Mins

Time 15m

Yield 1 batch

Number Of Ingredients 7

1 1/2 lbs zucchini, coarsely shredded
1 (8 ounce) can garbanzo beans, rinsed and drained
1 cup cilantro leaf, packed
1 clove garlic
3 tablespoons seasoned rice vinegar with roasted garlic (Nakano brand is my favorite!)
3 tablespoons olive oil
1 -2 jalapeno pepper (optional)

Steps:

  • Line a large baking sheet with a clean dish towel; spread zucchini over towel.
  • Sprinkle with 3/4 teaspoon salt; let stand 5 minutes.
  • Roll zucchini in towel; squeeze out moisture. In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth.
  • Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds.
  • Adjust salt to taste. Serve dip with chips, carrot sticks, cucumber slices, or pita wedges.
  • It only takes about 15 minutes to make.

Nutrition Facts : Calories 745.3, Fat 44.4, SaturatedFat 6.1, Sodium 755.1, Carbohydrate 75.8, Fiber 18, Sugar 12, Protein 20

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