This emerald-green, herb-infused dip makes a nice, light complement to fresh veggies. Serve it with crudités such as sliced cucumbers, sugar snap peas, trimmed asparagus spears, cherry tomatoes, and strips of bell peppers and carrots. Or use it as a spread on wraps.

By Darshana Thacker Wendel,


  • 3 medium zucchini, peeled and diced (about 2½ cups)
  • ¼ cup almond flour
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh chives
  • ½ cup chopped fresh basil
  • ¼ cup chopped fresh dill
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • Sea salt and freshly ground black pepper, to taste


  • Combine zucchini, almond flour, fresh herbs, lemon juice, garlic, and ½ cup water in a blender; blend into a thick dip. Season to taste with salt and pepper.
  • Chill dip in the fridge for 1 hour. (It will thicken as it chills.)

Comments (13)

(5 from 2 votes)

Recipe Rating

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Such a delicious healthy dip! I had this with the crispy cauliflower bites and will be putting it on everything this week! Not too much prep and all came together quite easily. I peeled half the what you like.


I love this dip! Second time didn't peel at all...and was great. I have been using it dolloped on a green salad with shredded beet, carrot, and sliced good! Freezes billiantly.

Dianne J Warren

The first ingredient description says peeled: 3 medium zucchini, peeled and diced (about 2½ cups)

Louise L Placek

Since no one seems to be answering the peeled vs unpeeled zucchini questions, I will put in my nickle's worth. The only time I have ever peeled a zucchini is if it is an older fruit (skin is mottled or wrinkly) or one of the huge ones from my garden that has developed a tougher skin. Otherwise, I use the whole thing. I have never had any problems with flavor issues or texture issues as long as the skin is relatively tender. I think the peeling thing (like with carrots and potatoes) is just a long-standing habit with chefs and home cooks that is more about eye appeal than nutrition. I suggest people try not peeling their veggies (and fruit!) and see if they notice a difference in taste. If they do, then peel on. Otherwise, leave the fruit/veggie whole and unpeeled (but well washed) and get the benefits of all the nutrients that are generally stored under the skin.


I'm curious why the zucchini should be peeled too. I'd hate to use all these ingredients only to find out using the peels ruins the recipe but as a rule I use peels whenever possible for nutritional benefits and to reduce waste. Any insight from the author or others that might have tried? Thanks

Candice DiMaso

I am not fond of dill what can I use instead?


A little fresh cilantro .

Leanne Pothof


Cindy Sweeley

I'm planning to make this but am wondering the zucchini should be peeled for this recipe instead of just using the whole thing?

Cindy Sweeley

I'm planning to make this but am wondering why I just can't use the whole unpeeled zucchini?


Hello! Does the recipe really entail 1/2 cup of the chopped herbs?


probably be less for dried


Zucchini itself doesn't have a lot flavor, so the fresh herbs gives the flavor and the color. I believe that the dry herbs will not work on this recipe.

About the Author

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About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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