Zucchini Chive Dip Recipes

THE BEST ZUCCHINI DIP EVER

The Best Zucchini Dip Ever image

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.

Provided by BETTYBILLINGS

Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

1 medium zucchini, cubed
2 tablespoons white sugar
1 tablespoon soy sauce
1 clove garlic, chopped
¾ teaspoon dried oregano
2 cups mayonnaise

Steps:

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.
Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 58.3 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 570.2 mg, Sugar 5.6 g

ZUCCHINI CHIVE DIP

Zucchini Chive Dip image

Make and share this Zucchini Chive Dip recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese, softened
3 tablespoons milk
1 cup shredded zucchini
3 tablespoons chopped fresh chives
1/8 teaspoon salt

Steps:

In a medium bowl, mix cream cheese and milk until well blended.
Mix in the zucchini, chives and salt.
Cover and chill in the refrigerator approximately 1 hour before serving.

Nutrition Facts : Calories 337.3, Fat 32.4, SaturatedFat 20.4, Cholesterol 102.3, Sodium 398.8, Carbohydrate 5.1, Fiber 0.6, Sugar 1.1, Protein 8.2

VEGGIE FRITTERS WITH SOUTHERN CHIVE DIP

Veggie Fritters with Southern Chive Dip image

Provided by Trisha Yearwood

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Vegetable oil, for frying
1/2 cup all-purpose flour
One 8.5-ounce box cornmeal muffin mix
1 tablespoon cornstarch
Kosher salt
One 12-ounce can seltzer water
1 bunch baby broccoli
8 ounces green beans, trimmed
8 ounces whole okra
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
1 tablespoon sriracha
1 teaspoon grated fresh ginger

Steps:

Fill a Dutch oven a little less than halfway with the oil. Bring to 375 degrees F over medium-high heat. Place a cooling rack on a baking sheet.
Whisk the flour, muffin mix, cornstarch and a pinch of salt in a large bowl. Slowly whisk in the seltzer, trying to avoid any lumps, and stopping when your mixture is a touch thinner than pancake batter. Add the vegetables to the batter one type at a time-the vegetables will all have different cooking times-and toss to coat. Add the vegetables to the oil a few at a time. Fry, turning frequently, until they are golden brown and crispy, 2 to 3 minutes. Remove to the cooling rack and repeat with the remaining vegetables. Sprinkle with salt as they come out of the oil.
Stir together the mayonnaise, chives, lemon, sriracha and ginger in a small bowl. Serve the veggie fritters hot with the chive dipping sauce.

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