Drumroll…. here’s the third recipe in this year’s Zucchini Throwdown and I’m dedicating it to Roxana of A Little Bit of Everything because of her kind comment urging me to keep them coming on my previous post where I declared an end to zucchini season 🙂 Don’t get the wrong impression, just because this humble dip is third isn’t an indication of it’s overall popularity. In fact, based on ease of preparation and popularity, it should have been first! I’ve made this dip for my family at least 5 times so far this summer, it was a hit with The Young Baker and her college buddies at a recent pool party at our house, and was devoured at a recent monster graduation party that one of our close friends had for their lovely daughter.
Dips are instant party food; always popular with kids and adults alike this one’s much healthier and lower in fat than the traditional heavy on the mayo and/or sour cream dips – especially if served with vegetable crudites or tortilla chips. I loved these colorful red, white, and blue tortilla chips from Trader Joes which I first bought for the 4th of July for the pool party. They still have them in some of the stores, if you like them too.
I adapted this recipe from Everyday Food (January/February 2011) edition that I downloaded on my iPad, substituting goat cheese for ricotta because it’s lower in sodium and, IMHO more flavorful, and added a welcome tangy bite to the delicate flavor of zucchini.
Creamy Zucchini and Goat Cheese Dip
Adapted from Everyday Food (Jan/Feb 2011) Yield: about 1½ cups
1 medium zucchini, grated
1-2 teaspoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
½ cup goat cheese
zest of 1 lemon
2 teaspoons lemon juice
1. Grate zucchini on the large holes of a box grater on a clean kitchen towel or paper towels. Roll up and gently press down to release liquid from the zucchini. Heat olive oil in a medium skillet over med-high heat. Add the zucchini, garlic, and thyme. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes.
2. Remove from heat. Let cool. Add the goat cheese, lemon zest, and lemon juice. Stir to combine. Season to taste with salt and pepper. Serve with chips, crackers, or crudites.