SESAME ZUCCHINI DIP

Appetizers|Award Winner|Ciao Bella|Gluten-free|Vegetarian

Ingredients

1 pound small-medium zucchinis

4 tablespoons olive oil

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon Dish off the Block Ciao Bella Italian Spice Blend

2 large cloves garlic

¼ cup fresh parsley leaves, packed

¼ cup fresh basil leaves, packed

2 tablespoons fresh mint leaves, packed

½ cup Hellmann’s Real Mayonnaise

2 tablespoons tahini

2 tablespoons lemon juice

2 teaspoons sesame oil

1 teaspoon sesame seeds

1 bag pita or tortilla chips

Instructions

Preheat oven to 400 degrees. Line a baking sheet with foil and coat it with non-stick spray.

Cut the ends of off the zucchinis and slice them lengthwise into slabs about ½” thick and lay them on the baking sheet. Brush them liberally on both sides with the olive oil. Season the tops evenly with the salt, black pepper, and Italian seasoning. Place the garlic cloves on the baking sheet with the zucchini and coat with a little olive oil.

Bake for 10-15 minutes until the zucchini is lightly browned and tender when poked with a fork. Remove from the oven and let cool for 10 minutes.

Place the zucchini, garlic, and any pan drippings into the bowl of a food processor along with all of the herbs, mayonnaise, tahini, and lemon juice. Process until smooth, scraping down the sides as needed.

Place the dip in a serving bowl and drizzle the sesame oil and sprinkle the sesame seeds on top. Serve with pita chips and tortilla chips.