Zucchini Dip Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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.
Ingredients
- 4 or 5 small/medium zucchini/squash, about 2 1/2 lbs
- 2 med/large tomatoes, 1 lb
- 1 hand-full fresh basil, about 2 Tbsp chopped
- 16 oz cream cheese, = two 8 oz packages
- 2 cloves of garlic or 1 tsp garlic powder
- 1/2 tsp sea salt, or to taste
- 1/8 tsp black pepper, or to taste
- Crackers, chips, or fresh French bread to serve
Instructions
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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.
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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.
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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.
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Increase heat to medium/high, cover with lid and cook for 20-23 minutes, stirring occasionally or until zucchini are fully softened.
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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.