Dill Zucchini Dip Recipes

DILLY ZUCCHINI DIP

Dilly Zucchini Dip image

Field editor Edna Hoffman of Hebron, Indiana says, "This thick and creamy dip will keep your guests wanting more." When paired with veggies, this colorful recipe is pleasing to the eye and to the palette!

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 8

Ingredients

1 cup finely shredded zucchini, squeezed dry
1 cup shredded sharp cheddar cheese
3/4 cup mayonnaise
1/2 cup chopped walnuts
1 teaspoon lemon juice
1/2 teaspoon dill weed
1/4 teaspoon pepper
Assorted fresh vegetables

Steps:

In a large bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables.

Nutrition Facts :

ZUCCHINI PATTIES WITH DILL DIP

Zucchini Patties with Dill Dip image

These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! -Kelly Maxwell, Plainfield, Illinois

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2 dozen (3/4 cup dip).

Number Of Ingredients 15

Ingredients

3/4 cup sour cream
2 tablespoons minced fresh dill
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
2-1/2 cups shredded zucchini
1 cup seasoned bread crumbs
1 teaspoon seafood seasoning
1/4 teaspoon garlic powder
1 large egg, lightly beaten
2 tablespoons butter, melted
1 large carrot, chopped
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1/2 cup canola oil

Steps:

For dip, in a small bowl, combine the first 5 ingredients. Cover and refrigerate until serving., Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the bread crumbs, seafood seasoning and garlic powder. Stir in egg and butter until blended. Add the carrot, onion and zucchini. , Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour. , Heat oil in a large skillet; fry patties, a few at a time, for 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with dip.

Nutrition Facts : Calories 93 calories, Fat 8g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 126mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

DILL DIP

Dill Dip image

Be prepared-you'll likely need to make a double batch of this delightful dill dip recipe. One is never enough when we have a get-together! It tastes fantastic with just about any vegetable, so you can use whatever you have on hand as a dipper. -Kathy Beldorth, Three Oaks, Michigan

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 cup sour cream
2 tablespoons dried parsley flakes
1 tablespoon dried minced onion
2 teaspoons dill weed
1-1/2 teaspoons seasoned salt
1 teaspoon sugar
Fresh vegetables or potato chips

Steps:

In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.

Nutrition Facts : Calories 123 calories, Fat 13g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 219mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

ZUCCHINI WITH DILL

Zucchini with Dill image

This is a much-requested recipe. Everyone loves the creamy sour cream sauce enhanced with dill.-Diane Glowinski, Chicago, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 pounds zucchini, julienned
2 tablespoons butter
1 tablespoon all-purpose flour
1/3 cup cold water
1 tablespoon lemon juice
1 tablespoon sugar
1/2 teaspoon salt, optional
1 cup sour cream
2 tablespoons chopped fresh dill or 2 teaspoons dill weed

Steps:

In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill.

Nutrition Facts :

DILL-ZUCCHINI DIP

Dill-Zucchini Dip image

Make and share this Dill-Zucchini Dip recipe from Food.com.

Provided by tracyjoan1961

Categories < 15 Mins

Time 15m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 medium zucchini, grated
2 tablespoons olive oil
3 tablespoons onions, chopped
2 garlic cloves, chopped
1/2 cup yogurt, plain
2 tablespoons lemon juice or 2 tablespoons apple cider vinegar
2 tablespoons dill, dried
1/4 teaspoon both salt & pepper
1 pinch red pepper flakes

Steps:

Place oil, grated zucchini, garlic, onion, and red pepper flakes in pan over medium heat and cook, stirring occasionally. Remove from heat and let cool.
Add cooled mixture into blender. To this add yogurt, lemon/vinegar, dill, salt and pepper. Puree until very smooth, scraping down the sides occasionally. Refrigerate.
** You can use larger zucchini as well but be sure to seed them.

Nutrition Facts : Calories 68.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 2.6, Sodium 15.3, Carbohydrate 4.2, Fiber 0.8, Sugar 2.9, Protein 1.6

DILLED ZUCCHINI

Dilled Zucchini image

Sundra also includes her recipe for Dilled Zucchini. "These super squash couldn't be easier to prepare, and their mild flavor goes so well with chicken," she says.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

3 medium zucchini, halved lengthwise
1 tablespoon butter, melted
1/4 teaspoon dill weed
Salt and pepper, optional

Steps:

Place zucchini in a large skillet and cover with water; bring to a boil over medium heat. Cook 12-14 minutes or until tender. Drain; brush with butter. Sprinkle with dill, salt and pepper if desired.

Nutrition Facts : Calories 28 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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