Do you know what I have included in part of my last meal? French onion dip and baked lays. Do you know what I have an abundance of right now? Zucchini. I have been picking pounds and pounds of zucchini since late June and I was running out of things to make with it. I’ve fried it, sautéed it, roasted it, made it in to butter. And now… I turned it into a french onion style dip. I saw the option in the latest issue of food network magazine (ps scored the subscription for $5 on amazon) and thought.. what do I have to loose.
It was fantastic. And it made a giant container that lasted Joe and I pretty much all week.
Zucchini have been sneaky lately because while the squash bugs are having their fill of my plants the zucchinis continue to produce and hide in the vines. I had ones weighing upwards of 8lbs that were perfect for breads and the like. You’re going to want to avoid as many seeds as you can with this one for the dip but a small hand full won’t hurt.
1 sweet onion chipped
1 medium zucchini, seeds removed as much as you can and diced.
1/2 cup of mayonnaise (I use the olive oil based)
2 tbsp dried dill
2 tsp of white wine vinegar
1/2 tsp onion powder
1/2 tsp of granulated garlic
pinch of salt
1.5 cups of lite sour cream
Saute the onions in the vegetable oil until soft. Let cool.
In a food processor blend the zucchini, mayonnaise, dill, white wine vinegar, onion powder, granulated garlic and salt.
Pour into a bowl and mix in the sour cream. Garnish with additional dill and serve with tortilla chips and toasted bread.
serve with ricotta and sweet corn and roasted shishito peppers.
recipe adapted from food network magazine.