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Zucchini and Pumpkin Dip

Zucchini Pumpkin Dip_AFL

This post was created for Bakers Delight. With the choice of any of their products to create a lunch recipe, I selected Pane Di Case Rye Loaf. It is a nice dense bread and so works well for with a dip.  To add some fun to my children’s lunch time I toasted the bread and cut it into spoon shapes for dipping into the bread.

I got the idea for the spoon shapes from an image I saw on the Facebook page of Europe in a Box. The kids loved using them. I need some practice to get the shapes perfect but my 5 year old and 2 year old did not complain 🙂

If you are a regular reader you know that I currently have a lovely supply of home grown zucchini from my garden. I enjoy finding new ways to use this versatile vegetable.  This dip is healthy, and a great one to add to nibbles if you are entertaining this weekend.

Preparation Time:  20 minutes

Ingredients:

  • 1 medium zucchini – (approximately 250-260 grams) sliced into rounds and cooked on a griddle pan, or baked
  • 50 grams of pumpkin – cubed and cooked
  • 1 tablespoon of lemon juice
  • ¼ cup of almonds
  • ¼ teaspoon salt
  • 2 tablespoons walnuts

Topping Ingredients:

  • 1 tablespoon walnuts
  • 30 grams feta – crumbled or diced
  • 1 tablespoon good quality extra virgin olive oil

Steps:

  1. Put all of the ingredients for the dip (not the topping ingredients) into a food processor and process until a thick paste forms. Aim for a chunky texture
  2. Spoon the dip into a serving bowl and top with the extra walnuts, feta and a drizzle of olive oil
  3. Toast the Pane di casa and slice or cut into serving wedges

Hints and Tips:

If you wish to cut the bread into shapes, you can cook the bread in a sandwich press rather than the toaster or oven and this allows them to cut easier into your desired shape.

I used up this dip as a spread on sandwiches across the week and also stirred it through a baked cherry tomato pasta one night for dinner.

Do your children love bread cut into certain shapes? I’d love to know via the comments below.

*This post was created for Bakers Delight. My recipe may or may not be selected for inclusion by them in their project.

 Kyrstie

 

 

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{ 10 comments… add one }
  • Miss Piggy March 14, 2013, 10:55 am

    Spoon toast! How fantastic!

  • PlanningQueen March 14, 2013, 2:32 pm

    I had all these ingredients yesterday! Nice work Kyrstie.

  • Cyndie March 17, 2013, 3:49 pm

    Thanks for the shout out Kyrstie! 🙂

    • Kyrstie March 17, 2013, 7:55 pm

      Your site is really lovely Cyndie. I love visiting 🙂

  • Nic@diningwithastud March 19, 2013, 8:38 pm

    OMG that spoon toast is awesome 🙂 love the sound of the dip! Im a big fan of chunky dips.

    • Kyrstie March 20, 2013, 8:28 pm

      Thanks Nic, I like a chunky one too 🙂 It is more like a meal then, and awesome in pasta.

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