Zucchini Dip
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.
Serving: 8-10 as an appetizer
Ingredients
4 or 5 small/medium zucchini/squash (about 2½ 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
½ tsp sea salt, or to taste
⅛ tsp black pepper, or to taste
Crackers, chips, or fresh French bread to serve
Instructions
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.
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.
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.
Increase heat to medium/high, cover with lid and cook for 20-23 minutes, stirring occasionally or until zucchini are fully softened.
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 ½ tsp salt and ⅛ 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.
