My latest mission was to come up with a way to entice the girls to eat more courgettes while making use of some leftovers I had hiding in the fridge (four lonely herbed olives in oil and a teeny bit of goats cheese; not even enough for a sandwich!)
Fia claims to be not much of a fan of courgettes, however she managed to
eat no less than four servings of this dip! This is definitely a
child friendly family dish, it is extremely tasty and a great way to utilise that herbed oil left over from the olives, success all round!
The olives we used for this recipe were 'Olives Et Al' kalamata olives, the Herbs de Provence in the oil really made the dip extra special. We love this olive brand, the girls would eat a jar each if we let them.....!
4 courgettes (zucchini)
1/2 cup of organic soy yoghurt (125ml)
1-2 cloves of garlic, finely diced
4 marinated olives, chopped
1/4 cup olive oil from the olives (with all that leftover herby goodness)
35g vegan cream cheese
Juice of half a lemon
Sea salt to taste
1 tbsp flax oil for drizzling
Pop the courgettes in the oven and roast at 180 degrees for around 40 mins until softened.
When they are cooked, remove from oven, chop roughly (be careful not to burn yourself!) and leave them aside for 10 mins to cool down.
Pop the courgettes, along with the rest of the ingredients into a food processor, and blend until mixed, but still with a little texture.
Pour into a dish, drizzle with the flax oil and serve right away at room temp. We think this dip is fabulous with flatbreads and salad!
**Updated and Veganized December 2014