Dip and Sip: Easy Summer Entertaining

Summer at the Homebody Residence inevitably includes three important ingredients:

Zucchini, Mint and Friends! In this case, a Roasted Zucchini Walnut Dip and an Iced Moroccan Mint Tea (with a twist!).

All three in one place is an occasion indeed, especially since pulling off this summery snack will leave you with lots of time to put your feet up and catch up on the latest gossip with your pals, because both can be made in advance!

Dip: Roasted Zucchini Walnut Dip

(Original recipe halved and slightly modified from Skinny Dips, Diane Morgan, 2010)

1 medium zucchini, quartered lengthwise and roasted (lightly brushed with olive oil) for about 15 minutes

1/2 cup plain yogurt

1/4 cup plain bread crumbs

1/8 cup walnuts

1 tbsp green onion

squeeze of lemon juice

salt and pepper

1 clove of garlic, minced

teeny tiny pinch of cayenne pepper

Roast the zucchini as directed above.

Cut each zucchini quarter into 4 pieces. Place in magic bullet or small food processor along with the garlic and walnuts, and process briefly until just broken down.

Add remaining ingredients and combine until smooth.

This dip has a deep flavour and is great with dark wheaty crackers and fresh veggies. Serve at room temperature and with…

Sip: Iced Moroccan Mint Tea

Bring 3-4 cups of water to a boil. Allow to cool just slightly.

In a large teapot, place 1 cup loosely packed fresh mint leaves, 1 tbsp honey, 1 tsp Gunpowder Green Tea. Pour hot water over top and stir briefly to dissolve the honey.

Allow the tea to steep about 30 minutes and allow it come to room temperature.  Then fill each glass with ice cubes and our the tea over top. For a special twist, add a half a shot per glass of coconut rum to your tea. Serves four.

Summer won’t pass you by with these two recipes!

Hungry Homebody