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Zucchini Dip with Walnuts and Salsa Verde

  • Author: Tessa
  • Total Time: 40 mins
  • Yield: about 2 cups 1x


A creamy, summery spin on baba ganoush! Fresh and green salsa verde brightens up the smooth flavors of roasted zucchini and toasted walnuts.



Zucchini dip

  • 4 medium zucchini (about 1/2 lb. each)
  • 2 T olive oil
  • 2 small garlic cloves, peeled
  • 1/3 C toasted walnuts
  • 2 T lemon juice (about 1 lemon)
  • 2 T mayonnaise (vegan or regular)
  • 1/4 C diced white onion
  • 1/2 t salt
  • Ground black pepper
  • 2 T prepared salsa verde (optional; see below)
  • Hot sauce (I used Frank’s) and/or cayenne pepper

Salsa verde (makes at least 1 cup)

  • 1/2 C finely chopped toasted walnuts
  • 2 small garlic cloves, minced
  • 1 C finely chopped parsley
  • 2 T finely chopped rinsed capers
  • 1 C olive oil (your best tasting)
  • 1 t red wine vinegar
  • Salt and pepper


Zucchini dip

  1. Preheat broil and move oven rack about 6 inches from heat. Line a rimmed baking sheet with foil and wash and dry the zucchini. Prick each zucchini in 6 to 8 places with the tip of a sharp knife, then brush the outside of each with olive oil and place on baking tray. Broil about 20 minutes, until dark brown over most of the surface, and zucchini feel soft and heavy. Turn every 5 minutes to evenly expose skin to the flame. Allow to cool slightly on the tray, the cut off stems and split lengthwise. Use a spoon to scoop out most of the seeds, then place in a colander over the sink or a bowl for about 10 minutes to drain.
  2. In the food processor, pulse garlic, walnuts, lemon juice, and half of a single zucchini until they form a nearly smooth paste. Add remaining zucchini, a tablespoon of olive oil, mayo, and onion. Pulse very quickly about 10 times, until the zucchini is nearly smooth but not completely. Remove to a bowl and stir in 1/2 teaspoon salt, lots of fresh ground black pepper, 2 tablespoons salsa verde, and a splash of hot sauce or a pinch of cayenne (I used both–I like it a little spicy and they lend different flavors). Adjust seasoning to taste, then refrigerate until chilled. The flavors will continue to develop, so taste again for seasoning adjustments before serving chilled or room temperature. If serving with a protein (like these green falafel), you may even warm the dip slightly. Garnish with extra salsa verde or some chopped walnuts or parsley.

Salsa verde

  1. Stir together all ingredients except vinegar, salt, and pepper. Just before serving, add vinegar and season to taste (if you add vinegar ahead of time, the world won’t end, it just may take away some of the color from the parsley).


Salsa verde recipe barely adapted from Deborah Madison’s The New Vegetarian Cooking for Everyone.

The whole recipe (and the whole bowl in the photos!) is vegan and gluten-free, if you use Just Mayo or another vegan mayo.

Prep and cook times don’t include toasting the walnuts, but it’s easily done while you have downtime in the kitchen. Spread walnuts in a single layer on a baking sheet and bake at 350 (F) for about 10 minutes, until they smell delicious and have started to darken. Remove to a dry towel or bowl so they stop cooking.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Dip
  • Cuisine: Mediterranean