Zucchini Dip with Crunchy Vegetables
Even hazelnuts and walnuts can give this zucchini dip an extra touch of earthiness! Decide for yourself whether you want to serve this dip lukewarm (fresh from the blender like I did, yummy) or at room temperature. Don’t serve it right away when it come s out of the fridge: if it’s chilled, you’ll kill all those beautiful and fresh flavors.
Yep, in the end I was thinking I might even use this zucchini dip as a veggie spaghetti sauce. Pasta with a creamy zucchini kind of pesto: doesn’t sound bad at all! I’ll keep that one in the back of my mind for next time.
In the meantime, enjoy!
This silky smooth zucchini dip will blow you right off your socks... Enjoy this healthy vegetable dip!
- 9 oz fresh zucchini (250 g), diced
- a handful pine nuts or almonds
- a handful fresh basil
- olive oil
Pour a little olive oil in a large non-stick pan and place it over medium heat until hot. Then add the diced zucchini and season with a little pinch of pepper and salt.
Stir fry the zucchini for about 4 minutes or until it starts to soften a little. Don't overcook it, you want to keep the zucchini crunchy but warmed through.
Once the zucchini is done, transfer it to a blender.
Blend a few times into a raw zucchini puree. Then add the fresh basil and pine nuts or whatever nuts you are using. I toasted te pine nuts a little right before adding them to give this zucchini dip an extra smokey flavor.
Blend the ingredients well again until smooth. Then add little splashes of olive oil (about 4 to 5 tablespoons) until you get a rich and creamy looking texture. Check the seasoning and add extra pepper or salt to taste if necessary. Transfer the zucchini dip to a small bowl and serve lukewarm or at room temperature with crunchy vegetables and bread sticks.