Spicy Zucchini and Tomato Dip
Last week when I went to the Concord Farmer’s Market, I picked up a few things to supplement this week’s FFTY box – most specifically tomatoes and zucchini, because I had been kicking around the idea for this dip for a week or two now, and the guests we were having over on Sunday seemed like a perfect time to try it out.
I made a loaf of No-Knead Bread to go with it, and set up a little spread/dip dealio. I paired the Spicy Zucchini and Tomato dip with some Pesto and Irish Butter, and served it all with the warm bread. It was a big hit. The beauty of this dip though – is that it is super easy to make, and as an added bonus, if you don’t want to use it with bread, you can toss it with some pasta for a quick meal, spread it on a sandwich, or stir some broth and/or cream in to it to make soup. It’s one of those things that once you have a jar or two of it sitting in the fridge, you’ll wonder how you ever got along without it.
In preparation for making this, I made sure to have a couple of jalapeno peppers on hand to roast with them. I didn’t end up using them all (it was spicy enough with just one) but roasted jalapeno peppers are nice to have on hand as well – and I’m thinking that going in to summer, I might want to see about canning some now that they’re coming in to season. Depending on the heat, quality, and age of your peppers, you may need to adjust to taste how spicy you want it to be. I was shooting for a medium-ish heat.
It kind of reminds me of this dip Mr. Man and I would have sometimes when we would go out for Moroccan. We haven’t had really good Moroccan food since we moved from San Francisco, and I think their dip was made with eggplant and not zucchini, but there was a bit of the same kind of flavor going on. Although, to be honest, we haven’t really gone out to eat much at all, lately. Whenever we think about going out, nine out of ten times, I’m more inclined to cook something than to go out to eat. I guess because lately, everything that I make tastes better than most of the restaurants I’ve been to lately.
Not that I don’t ever want to get lazy and just order a pizza or something – but I tend to be less inclined to do so when I have a fridge full of local produce (courtesy of my weekly CSA delivery) that isn’t going to get any fresher if I skip using them that night. Plus I love to cook (if you couldn’t tell) so I usually don’t mind, and if I have a jar of this dip sitting in the fridge, I can have a guilt-free slough off day when I’m feeling lazy.
- 6 tomatoes; cut in to 8ths
- 6 Zucchini; cut in to chunks
- 1-3 Jalapeno Peppers (to taste); whole
- 1 large Onion; cut in to 8ths
- 4 cloves Garlic
- 1/4 cup Olive Oil
- 1 Lemon; juiced
- 1/4 cup Basil
- 1/2 tsp Kosher salt, plus more to taste
- Preheat Oven to 400°
- Toss all veggies except the Lemon and Basil with the Olive Oil and Kosher Salt
- Roast in oven for 30 minutes or until veggies begin to brown around the edges
- Set the roasted Jalapenos to one side
- Reserve 1/3 of roasted veggies
- Puree basil, remaining 2/3′s of veggies (working in batches if neccessary), and adding the Jalapeno a little at a time, to taste
- Pour pureed veggies in to a bowl
- Add the reserved veggies to the blender and pulse once or twice to chop
- Mix in to the pureed veggies
- Stir in Lemon Juice and kosher salt to taste
- Chill for several hours to allow flavors to marry
- Serve with chips, crusty bread, pasta, etc… Makes about 2 quarts