The Best Zucchini Dip Ever Recipes

MIDDLE EASTERN ZUCCHINI DIP

Middle Eastern Zucchini Dip image

This creamy and tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.

Provided by EatingWell Test Kitchen

Time 25m

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
2 medium zucchini, diced
2 cloves garlic, chopped
½ cup low-fat or nonfat plain Greek yogurt
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

Heat oil in a large skillet over medium heat. Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to a food processor or blender; let cool for 5 minutes. Add yogurt, lemon juice, mint, salt and pepper. Puree until smooth.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 3.7 g, Cholesterol 1.3 mg, Fat 5.3 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 109.2 mg, Sugar 2.3 g

ZUCCHINI-ONION DIP

Zucchini-Onion Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Saute 1 finely chopped sweet onion in 2 tablespoons vegetable oil in a medium skillet over medium-high heat, until browned and very tender, 20 to 25 minutes; let cool. Puree 1 finely chopped medium zucchini in a food processor with 1/2 cup mayonnaise, 1/4 cup each chopped dill and scallions, 2 teaspoons white wine vinegar and 1/2 teaspoon each onion powder, granulated garlic and kosher salt. Stir in 1 1/2 cups light sour cream; season with salt. Stir in the sautéed onion. Top with more dill.

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