{"id":6444,"date":"2011-08-09T10:13:51","date_gmt":"2011-08-09T17:13:51","guid":{"rendered":"https:\/\/shescookin.com\/?p=6444"},"modified":"2011-10-31T09:24:07","modified_gmt":"2011-10-31T16:24:07","slug":"creamy-zucchini-and-goat-cheese-dip","status":"publish","type":"post","link":"https:\/\/shescookin.com\/creamy-zucchini-and-goat-cheese-dip\/","title":{"rendered":"Creamy Zucchini and Goat Cheese Dip"},"content":{"rendered":"

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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<\/a> because of her kind comment urging me to keep them coming on my previous post where I declared an end to zucchini season \ud83d\ude42 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.<\/p>\n

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<\/a> 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.<\/p>\n

I adapted this recipe from Everyday Food<\/a> (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.<\/p>\n

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