Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.9
Zucchini Dip Recipe
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 19%
CARBS 21G33% OF CAL
5G FIBER0G ADDED9G INTRINSIC7G OTHER9G TOTAL SUGAR
FAT 17G61% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy puree of roasted zucchini with tahini, garlic, lemon, and cumin. Tangy and herbaceous—serve with crackers or pita as an appetizer.
starter⚙️ food processor🍪 sheet pan🍳 skillet♨️ grill🔥 ovengluten freeveganvegetarian
View the full recipe on Feasting at Home →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 medium-large zucchini (1 1/2 lbs, or 6 cups diced) – or summer squash, or use a combo.
- 2 fat cloves garlic
- 1 tablespoon lemon juice, add more to taste
- ¼ cup tahini paste (or sub ½ an avocado)
- ½-3/4 tsp salt, more to taste
- 1/2 teaspoon cumin
- ½ tsp cracked pepper
- ¼-1/2 cup or more fresh herbs (optional) – choose either flat-leaf parsley, basil dill, mint, basil, or a combo.
- Optional: 2-3 tablespoons of yogurt.
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 19%
CARBS 21G33% OF CAL
5G FIBER0G ADDED9G INTRINSIC7G OTHER9G TOTAL SUGAR
FAT 17G61% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 732mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 979mg
- Calcium
- 386mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 732MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.