Zucchini Cilantro Dip


Serve this fresh and lively zucchini and cilantro dip for your next get together.

3 cups


  • 1 ½ pounds zucchini, coarsely shredded

  • 1 (8 ounce) can garbanzo beans, rinsed and drained

  • 1 cup packed cilantro leaves

  • 1 garlic clove

  • 3 tablespoons NAKANO® Seasoned Rice Vinegar - Original or Roasted Garlic

  • 3 tablespoons olive oil

  • 1 jalapeno pepper


  1. 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.

  2. 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.

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

Nutrition Facts (per serving)

17 Calories
1g Fat
2g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 17
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 35mg 2%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 0g
Vitamin C 3mg 15%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 51mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.