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Introduction
The humble zucchini, often overlooked as a mere supporting player in the culinary world, takes center stage in this delightful ranch dip. Its origins can be traced back to the Mediterranean, where zucchini has been a staple for centuries, celebrated for its versatility and nutritional value. In recent years, the zucchini ranch dip has gained popularity as a healthier alternative to traditional ranch dips, embracing the farm-to-table movement and catering to those seeking a lighter yet flavorful snacking option. This dip's unique twist on a classic is a testament to the creativity and innovation that can transform everyday ingredients into something truly special.
Ingredients
• 1 pound (about 2 medium) zucchinis, grated
• 1 cup plain Greek yogurt
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 packet (1 ounce) ranch dressing mix
• 1 clove garlic, minced
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
Step 1:
Grate the zucchinis using a box grater and place them in a clean kitchen towel or cheesecloth. Squeeze out the excess moisture from the grated zucchinis.
Step 2:
In a mixing bowl, combine the grated zucchinis, Greek yogurt, sour cream, mayonnaise, ranch dressing mix, minced garlic, chopped dill, chopped parsley, lemon juice, salt, and black pepper.
Step 3:
Using a spoon or spatula, mix all the ingredients together until well combined and creamy.
Step 4:
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to thicken slightly.
Step 5:
After chilling, give the dip a quick stir and transfer it to a serving bowl or platter. Serve chilled with fresh vegetables, tortilla chips, or your preferred dippers.
Q: Can I use a different type of herb instead of dill or parsley?
A: Yes, you can substitute or add other fresh herbs like chives, basil, or cilantro to suit your taste preferences.
Q: How far in advance can I make this dip?
A: You can make the dip up to 2 days in advance and store it in the refrigerator until ready to serve. The flavors will continue to develop and meld together.
Q: Can I use a different vegetable instead of zucchini?
A: While zucchini works best in this recipe, you can try substituting with grated or finely chopped cucumber, carrot, or yellow squash if desired.
• For a lighter dip, substitute Greek yogurt for sour cream and mayonnaise.
• Add chopped green onions or chives for extra flavor.
• Use full-fat dairy products for the creamiest texture.
• Vegetarian and gluten-free.
• Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serve the zucchini ranch dip chilled with fresh vegetables, tortilla chips, or your preferred dippers.
Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days.
Grate the zucchinis and prepare the dip ingredients while the dip is chilling to save time.
- Squeeze out as much moisture as possible from the grated zucchinis to prevent the dip from becoming watery.
- Use full-fat dairy products for the creamiest texture and best flavor.
- Adjust the seasoning to your taste preferences by adding more or less salt, pepper, or lemon juice.
For a lighter dip, substitute Greek yogurt for sour cream and mayonnaise. Add chopped green onions or chives for extra flavor.
This zucchini ranch dip pairs well with chilled white wines or light beers. It also makes a great accompaniment to grilled meats or seafood.
Best in the summer when zucchinis are in peak season.
This recipe contains dairy (Greek yogurt, sour cream, and mayonnaise).
