I added almonds to this vegetable dip to make it very creamy. I crushed and toasted them first to add a little of that smoky flavor. But go ahead and use whatever nuts you’ve got laying around in your cupboards and pantry!
A handful of cashews, peanuts, pistachios or pine nuts are also perfect.
Zucchini Dip with Crunchy Vegetables
Even hazelnuts and walnuts can give this veggie dip an extra earthy touch!
Almonds are so cheap here, I have a bunch of them in my pantry. That’s why I added almonds instead of another type of nut. I cook with almonds all the time here in Spain. Check out my cold almond soup with white grapes!
Or how about my Spanish meatballs in a creamy almond and saffron sauce!
Decide for yourself whether you want to serve this dip lukewarm (fresh out of the blender like I did, yummy) or at room temperature. Don’t serve it straight out of the fridge though because If it’s too cold, you will kill all those beautiful and subtle fresh zucchini flavors.
You don’t want to do that!
Yep, in the end I was thinking I might even use this zucchini dip as a veggie spaghetti sauce next time. A bowlful of al dente pasta with a creamy kind of zucchini pesto on top? That doesn’t sound bad at all! I’ll try that one out next time.
Serve this zucchini dip with bread sticks and freshly sliced carrots and cucumber. what a lovely veggie dip!
I’ll keep that one in the back of my mind for next time.
In the meantime, enjoy this vegetable appetizer!
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.