Dilly Zucchini Dip Recipes

DILLY ZUCCHINI DIP

Steps:

• In a large bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables.

SPICY BAKED ZUCCHINI FRIES WITH GREEK YOGURT DILL DIP

Steps:

• Make the dip
• In a small bowl, blend together the yogurt, garlic, dill, lemon zest, lemon juice, salt, and pepper. Cover and refrigerate for at least an hour to allow the flavors to meld.
• Make the zucchini fries
• Heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
• Prepare your ingredients: Place flour in a large Ziploc bag. Crack eggs into a shallow dish and whisk along with 2 tablespoons water. Mix Panko breadcrumbs, salt, pepper, garlic powder, and cayenne pepper in a shallow dish.
• Add zucchini to the Ziploc bag with flour and shake gently until all pieces are covered.
• Working with three or four sticks at a time, dip the zucchini sticks in the egg mixture then place in the Panko mixture, turning to coat. Gently lay on the baking sheet. Repeat, mixing the Panko breadcrumbs often to keep spices distributed, until all pieces are coated.
• Evenly drizzle olive oil on top of fries.
• Bake for 15 - 20 minutes until all sides are golden brown.
• Serve immediately with dip.

ZUCCHINI DILL PICKLES

Steps:

• In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
• In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.

ZUCCHINI WITH DILL WEED AND GARLIC-YOGURT SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir until the zucchini is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. Turn off the heat, and let the mixture cool to lukewarm.
• Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.

ZUCCHINI PATTIES WITH DILL DIP

Steps:

• For dip, in a small bowl, combine the first 5 ingredients. Cover and refrigerate until serving., Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the bread crumbs, seafood seasoning and garlic powder. Stir in egg and butter until blended. Add the carrot, onion and zucchini. , Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour. , Heat oil in a large skillet; fry patties, a few at a time, for 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with dip.

DILL-ZUCCHINI DIP

Steps:

• Place oil, grated zucchini, garlic, onion, and red pepper flakes in pan over medium heat and cook, stirring occasionally. Remove from heat and let cool.
• Add cooled mixture into blender. To this add yogurt, lemon/vinegar, dill, salt and pepper. Puree until very smooth, scraping down the sides occasionally. Refrigerate.
• ** You can use larger zucchini as well but be sure to seed them.

ZUCCHINI-ONION DIP

Steps:

• Saute 1 finely chopped sweet onion in 2 tablespoons vegetable oil in a medium skillet over medium-high heat, until browned and very tender, 20 to 25 minutes; let cool. Puree 1 finely chopped medium zucchini in a food processor with 1/2 cup mayonnaise, 1/4 cup each chopped dill and scallions, 2 teaspoons white wine vinegar and 1/2 teaspoon each onion powder, granulated garlic and kosher salt. Stir in 1 1/2 cups light sour cream; season with salt. Stir in the sautéed onion. Top with more dill.

FRIED ZUCCHINI WITH CUCUMBER DIP

Steps:

• Using the small grate on your cheese box, grate one cucumber (unpeeled).Then grate 1/4 cup onion.
• Put both of the onion and cucumber in a sieve to let most of the water drain out. Transfer to a bowl.
• Add next 8 ingredients and mix it all together. Cover and put in the fridge to set about 8 hours. If you don't have 8 hours, it's okay. This dip can be made the night before.
• Slice some zucchini on the diagonal. Not only does this give you pretty cuts, it also gives you a little more per slice.
• In three separate bowls put some flour mixed with seasoned salt and dill weed. In the next, whisk one egg. In the last bowl, put some panko bread crumbs.
• Drop some zucchini slices in the flour. Coat boat sides well.Then drop into the egg bowl. Make sure egg gets on all sides.Then put the zucchini in the panko. Coat well.Repeat until all slices are breaded.
• Heat some oil over medium heat until it comes to about 360*. Carefully put the slices 4-5 at a time in the oil. After 3 or so minutes, turn the zucchini over.
• When both sides are golden brown, pull from the oil and set on paper towels to drain.