Zucchini Dip
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g zucchini
- 2 tablespoon olive oil
- 3 clove (s) garlic
- 1 small bell pepper (s), red
- 200 g sheep cheese
- 1 teaspoon lemon juice
- 1 tablespoon herbs, e.g., Dill
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- The zucchini are peeled and cut into cubes. If the zucchini is too thick, you can also remove the seeds. Sauté in 1 tablespoon of olive oil over low heat so that they become slightly translucent but do not brown too much. Puree the zucchini cubes with the chopped garlic and 1 tablespoon olive oil. Dice the sheep`s cheese and fold into the cream.
- Now stir in the very finely diced paprika and the chopped herbs and season to taste with lemon juice, salt, pepper and paprika powder. You should be careful with the salt, as the sheep`s cheese can be very salty.
- Now put the whole thing in the fridge for at least half an hour.
- We have the dip for grilling or simply with toasted flatbread. It also goes well with jacket potatoes or raw vegetables.
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