The Best Zucchini Dip Ever

The Best Zucchini Dip Ever

24 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
BETTYBILLINGS
Recipe by  BETTYBILLINGS

“A surprisingly delightful dip for any occasion. Zucchini is spiced up with a bit of garlic and oregano to create a creamy and delicious dip. This has been a hit every time I've made it! Serve with vegetables, crackers, or bread.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
  2. Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.

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Reviews (24)

Rate This Recipe
Lisa S.
34

Lisa S.

I made this dip for a party and was a bit unsure aobut the soy sauce. I did it using some frozen shredded zucchini and followed the directions exactly. Boy was it good. It really seasons up with a few hours in the fridge and everyone asked what kind it was. I left my zucchini with the peel on (it was shredded) and the color added to the spice! Definately a winner! Thank you for the reciepe.

MB20RAINMKR
20

MB20RAINMKR

I made this dip for my best friends bridal shower and everyone loved it~~they just couldn't stop talking about it! Rock on BettyBillings!!

Trippy
16

Trippy

Very good recipe for dipping bread. Goes well with stew. Family said this dip "rocks". I used minced garlic in place of fresh garlic chopped. Worked just as well. This recipe has a sweet taste which complements bread and meat dishes.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 551 cal
  • 28%
  • Fat
  • 58.3 g
  • 90%
  • Carbs
  • 8.1 g
  • 3%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 570 mg
  • 23%

Based on a 2,000 calorie diet

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