The Versatility of Summer Produce
Summer is the perfect time to enjoy an array of fresh and colorful produce. From heirloom tomatoes that come in a range of vibrant hues to ears of bright yellow corn, purple-and-white eggplant, and summer squash in various shapes and sizes, there’s no shortage of delicious options to explore. This season, many people look forward to cooking with these fresh ingredients, and zucchini often takes center stage.
Zucchini is a versatile vegetable that can be used in numerous ways. It pairs beautifully with pasta, becomes a delightful dish when seared in a pan like chef Thomas Keller does, and is always a favorite in zucchini bread. But there’s more to zucchini than just these traditional uses.
A New Favorite: Cheesy Zucchini Dip
Content creators Shelby and Delaney from @yesidothecookingg recently shared a recipe that has caught our attention. Their cheesy zucchini dip is a must-try for anyone looking to add a new twist to their summer meals. This dip is not only easy to make but also offers a unique combination of flavors and textures that are sure to impress.
What makes this dip special is its balance. It’s rich without being heavy, thanks to a bright hit of lemon. The zucchini adds subtle texture and freshness without overpowering the other flavors, while the creamy white bean base gives it a hearty feel without relying too much on dairy. The recipe calls for a variety of cheeses, which helps create a great cheese pull when baked. To ensure the dip stays perfectly dippable, the zucchini is squeezed to remove excess moisture.
The combination of savory squash, creamy beans, and melty cheese creates a flavor profile similar to spinach artichoke dip, but with a refreshing twist. It’s a crowd-pleasing appetizer or even a light lunch when served with crackers and veggies on the side.
How to Make Cheesy Zucchini Dip
To make this zucchini dip, start by shredding your zucchini using a box grater or food processor. Three medium zucchini should work, but you can adjust the quantity based on your needs. Season the shredded zucchini with a little salt and let it sit in a colander over the sink for about 10–15 minutes. This helps draw out excess moisture, as zucchini is mostly water. After resting, wrap the zucchini in a clean dish towel or cheesecloth and squeeze out as much liquid as possible.
While the zucchini is draining, sauté a chopped onion and a couple of minced garlic cloves in butter until soft and fragrant. Season with a little salt and pepper to add a layer of richness and warmth that complements the light flavor of the zucchini.
In a food processor, blend a can of drained white beans until almost smooth. This serves as the creamy base and adds a boost of plant-based protein. Next, add the sautéed onion and garlic, drained zucchini, some lemon zest, and a good scoop of cream cheese to the food processor.
Then, add some shredded cheese. You can mix and match with shredded mozzarella and sharp white cheddar, or go bolder with Gouda, Monterey Jack, or even ricotta or goat cheese. All of these options work beautifully.
Blend the mixture until it’s mostly smooth, leaving a few flecks of zucchini for texture. Pour the dip into a pie dish or small baking dish and bake until it’s hot and bubbly.
When the dip comes out of the oven, top it with sliced green onions or chives for a fresh finish. Serve it warm with toasted baguette slices, pita chips, crackers, or raw veggies like bell pepper strips or cucumber rounds.
If you’re planning a potluck or need a fun new snack idea, this baked zucchini dip is the answer. We suspect it will become a staple in our recipe rotation all summer long.
