- Yield: 16
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Serving: 2 tablespoons
Nutrition facts (per portion)
- Calories: 50
- Carbohydrate Content: 6g
- Cholesterol Content: 3mg
- Fat Content: 1g
- Fiber Content: 1g
- Protein Content: 6g
- Saturated Fat Content: 0g
- Serving Size: 2 tablespoons
- Sodium Content: 205g
- Sugar Content: 4g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 0g
Cheesy Zucchini Dip
Prep Tip: Look for zucchini and yellow squash that smooth, shiny, are firm and give slightly to gentle pressure. Store whole zucchini and yellow squash in a plastic bag in the refrigerator for up to one week, or freeze grated zucchini for use in recipes anytime.
Change It Up: Zucchini is the most common variety of summer squash. Other varieties include: pattypan squash, crookneck squash, sunburst squash, yellow squash, chayote squash, and opo squash and any will work great in this dip.
Nutrition Tip: A 1/2 cup serving of sliced zucchini is a good source of vitamin C. Vitamin C is a water-soluble vitamin necessary for growth and development and is only found in plants. The body does not make or store vitamin C, so it is important to eat foods with vitamin C every day.
- zucchini - 2 medium zucchini, shredded
- yellow squash - 1 medium yellow squash, shredded
- tomatoes - 2 medium tomatoes, finely diced or 1 1/2 cups canned diced tomatoes
- basil - 2 tablespoons fresh basil, chopped or 1 tablespoon dried basil
- nonfat cream cheese - 1 (8-ounce) package nonfat cream cheese, cubed
- fresh garlic - 2 cloves garlic, finely chopped or 2-3 teaspoons bottled chopped garlic, or 1 teaspoon garlic powder
- ground black pepper - 1/4 teaspoon ground black pepper
1. Combine garlic, basil, and tomatoes in a large pot over medium heat. Cover and simmer for 10 minutes, stirring occasionally. The mixture should look like tomato sauce.
2. Trim and discard the ends of the zucchini and yellow squash, then shred using the large holes of a grater (if you don't have a grater on hand, finely dice the squash).
3. Add grated zucchini and yellow squash to the tomatoes and stir to combine.
4. Increase heat to medium high, cover with lid, and cook for about 20 minutes, stirring occasionally, or until zucchini are fully softened.
5. Remove from heat. Season with pepper. Add cream cheese cubes and stir until fully melted into the vegetable mixture. If the dip is too thick, add a little hot water to thin it.
6. Serve hot with pita chips, celery sticks, or whole grain crackers.