Zucchini Cilantro Dip


1-1/2 lbs. zucchini, coarsely shredded
1 can (8 oz.) garbanzo beans, rinsed and drained
1 cup packed cilantro leaves
1 garlic clove
3 Tbsp. NAKANO Seasoned Rice Vinegar Original or Roasted Garlic
3 Tbsp. olive oil
1 to 2 jalapeno peppers (optional)


Line a large baking sheet with clean dish towel; spread zucchini over towel. Sprinkle with 3/4 teaspoon salt; let stand 5 minutes. Roll zucchini in towel; squeeze out moisture. 

In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth. Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds. Adjust salt to taste. 

Serve dip with chips, carrot sticks, cucumber slices, toasted baguette slices, or pita bread wedges. 

Makes about 3 cups.


Per serving (1 Tbsp.) without jalapeno: 14 calories, .3g protein, 1g carb, 1g fat, 0mg chol, 57mg sodium

Zucchini Cilantro Dip
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