The finished dip!
In an effort to create a diary free dip, I came up with this recipe. It also works wonderfully as a sauce on pasta, sandwich spread. The best part is that it is made of a vegetable!
Ingredients:
1 Medium Zucchini
1 Table Spoon fresh squeezed Lemon juice
1 Table Spoon Olive Oil
1/4 Teaspoon Salt
1 Handful (just shy of a cup) Cilantro Leaves (the less stem the less potential for stem strings in the sauce)
Prep:
Wash and cut the Zucchini into 1 inch or smaller rounds, place in blender. Add washed Cilantro leaves, Olive Oil, Lemon Juice and Salt. It may fill up the blender to about the 3 cup level. Blend on high for about 2 minutes or until smooth, and you will have about 1/2 cup of fresh raw dip. You can add more or less of these ingredients to suit your taste.
Yields: 1/2 cup fresh dip. You can simply multiply the ingredients to produce more.
Shelf Life: Keeps in the refrigerator for about 3 days or until it starts to turn from a bright green to yellow. Since it’s so easy to make, we usually eat it up within 2 days.
Enjoy!
p.s. Shared on the Healthy Home Economist’s Monday Mania Recipe/Food Health fest from dozens of Bloggers!
{ 7 comments… read them below or add one }
Oh man that looks so good! And I love your photos!
Thanks, Ashley:)
Simple and delicious !
Mmmmm, yummy creation! I tried it today as salad dressing and it is delicious. Light and fresh tasting. Thanks for sharing!
Wonderful, Emily! Thanks for the feedback.
I wonder if it would be good with cucumber instead of zucchini and mint +parsley instead of cilantro..hmm and maybe a bit of guar gum to hold it together.
Good idea – The cucumber would need some help because it’s so moist. Let me know how it turns out! I think it would make a lovely dressing.
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