if you haven’t noticed already, i think it’s pretty safe to say i’m currently obsessed with all sorts of dips. they are quick and easy to make, so versatile in its use and can be stored up to three days in your fridge. yup, you could even freeze this lemon dill zucchini dip and it will be waiting for you until the day comes when you’re craving sweet potato fries and are looking for a dip to pair them up with. well, either way, continue reading and i’ll be sharing other ideas on how to use this dip in your everyday life, haha!
well, i would lie if i would tell you this dip will change your life. because it obviously won’t, a dip is a dip and you can have as many dips as you like and they won’t change your life either. but let’s just say this lemon dill zucchini dip might actually improve your life a bit, even if it’s just a little bit 😉
it comes completely vegan, 100% raw, gluten-free, dairy-free, soy-free, nut-free, paleo friendly and to top it all – it is actually so incredibly tasty! of course it’s easy as well, otherwise i would not include the recipe here on my blog. all you basically have to do is combine everything in your food processor, hit the button and you’re good to go!
i love to have this lemon dill zucchini dip with sweet potato fries, sprinkled with some freshly squeezed lemon juice. but i’ve recently also used some leftover zucchini dip on top of some pasta and guess what, it was amazing! obviously you can also have it on bread, i use it on my gluten-free buckwheat bread a lot too.
while i also like the recipe for my red bell pepper & tomato dip, this zucchini dip is quite different. i urge you to make both, but they don’t replace each other. the red bell pepper dip is much more juicy and very different in taste while this lemon dill zucchini dip is much more creamy. however, both are really great and if you are going to have some friends over, these are some very delicious starters to have with some veggie sticks or as already suggested, easy-peasy sweet potato fries.
finally though, here it is – the recipe for my legendary – life-changing 😋 – lemon dill zucchini dip!
- 1 big zucchini (about 250-300g)
- 1 peeled lemon
- 3 dates
- 5 sun-dried tomatoes
- 1 tsp (just tiny bit) fresh garlic
- 1 tsp tahini
- 1 tbp olive oil
- 1 tsp dried dill
- 1 tbsp pumpkin seeds
- wash the zucchini, leave the skin on, and cut in chunks.
- peel lemon and cut up garlic roughly.
- throw zucchini chunks with peeled lemon into your food processor.
- add all other ingredients to zucchini-lemon mix and process for at least a minute or so, stop to stir with a spoon a few times. it should all be blended well after 1-2 minutes. store in an airtight container and keep it in your fridge for up to 3 days.