This is a recipe I created for my most recent cooking demo. I made a quart of this dip for samples and ran out. If I'd had enough time, I believe I could have made another quart and still run out. It is that good.
|Apologies for the lame photo. It's hard to get a good shot of mushy food inside a shed.|
A copy of this recipe suitable for printing--maybe even for framing--is available at the Hip Donelson Farmers Market recipe page.
Grilled Summer Squash DipThere are never too many zucchini or squash when you have a grill! This dish is simple to make and is a healthy snack that kids love.
TIP: This is a great recipe for using leftover grilled veggies. Just grill all your squashes at once then store the unused portion in the fridge--Step 1 will already be done for you!
- Variety of summer squash varieties: zucchini, yellow squash, etc.
- 1/3 cup oil
- 1 large clove garlic
- 1/2 cup grated cheese
- Salt and pepper to taste
- Crackers or flatbreads for dipping
Heat the grill to medium high. While it is heating, cut the squashes in half lengthwise and brush with oil. Grill on each side until slightly tender and grill marks appear (3-4 minues per side). Remove from grill to a cutting board and allow to cool.
Cut the squashes into chunks and place in the food processor or blender. Add garlic and grated cheese; pulse. Then with the food processor running, drizzle in remaining oil until a paste forms. Season with salt and pepper, and serve with crackers, flatbread, etc.