Total Time
25mins
Prep 10 mins
Cook 15 mins

This is great served with crackers, as a veggie dip, or with rounds of french bread. Obtained form the AHA Low-fat, low-cholesterol cookbook.

Ingredients Nutrition

Directions

  1. Squeeze the zucchini to remove excess water.
  2. In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed.
  3. Spoon the mixture into a serving bowl.
  4. Fold in the nuts.
  5. Cover and refrigerate before serving.

Reviews

(6)
Most Helpful

We topped this over saltine crackers and also wheat bread.

1baytown November 11, 2010

Very easy, very delicious, very cheap, and a real crowd-pleaser. So simple that I just handed the recipe to my husband and he made it happen, with very little coaching! No one knew what exactly it was, but everyone who tasted this at our colloquium last week just loved it. I will be making this again.

groovyrooby January 20, 2008

This was delicious! I didn't have any red wine vinegar, so I used Basalmic instead and it was still really good! I love the fresh tastes of this and will be making the next time I have people over as an appetizer.

Enjolinfam October 29, 2007

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