Creamy Pesto Zucchini Dip for Veggie Cups
Recipes developed by the BoxNCase culinary team
A bulk-friendly, sauce-and-condiment style dip blending pesto, zucchini hummus, and a cheeky martini finish; perfect for servers at a cafe or c-store program.
Estimated Cost
$0.56/serving
Ingredients
9 available on BoxNCasepackets Knorr Creamy Pesto Pasta Sauces 1.2 Oz Packet (Adds a smooth pesto base (use as-is or whisk with 1 Tbsp hot water per packet to loosen))
Knorr Creamy Pesto Pasta Sauces 1.2 Oz Packet
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cups Esti Roasted Zucchini Hummus (Main creamy body and roasted veggie flavor)
Esti Roasted Zucchini Hummus 10 oz
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cloves Puree of Roasted Garlic (Optional for extra depth (or substitute 1/2 tsp garlic powder))
Goya Garbanzo Beans 1lb
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oz Cream cheese, softened (Provide extra creaminess and helps with dipping stability)
Sherry Gray Cheese 7 OZ
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tablespoons Dirty Martini Sauce Mix (Adds tangy, briny note with a hint of spice; mix into dip or drizzle as finish)
Dirty Martini Sauce Mix 12.7oz 6ct
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cup Sour cream or Greek yogurt (To reach dip consistency (use Greek yogurt for higher protein))
Saradis Sour Cherry Syrup (Vissinada) 700Ml Bottle
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tablespoon Lemon juice (Brightens the finish)
Realemon Lemon Juice 48oz
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teaspoon Salt (To taste; adjust after combining)
Morton Salt 50lb
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teaspoon Black pepper (Freshly ground)
Deep Whole Black Pepper 3.5 oz
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Instructions
- 1
In a large bowl, whisk Knorr Creamy Pesto Pasta Sauces 1.2 Oz Packet with 1/4 cup hot water until smooth; set aside.
- 2
Stir in Esti Roasted Zucchini Hummus, cream cheese, sour cream, and lemon juice until fully combined.
- 3
Add garlic puree (or powder), salt, and pepper; fold until smooth and creamy.
- 4
Beat in Dirty Martini Sauce Mix to taste for brightness and a subtle tang; adjust seasoning.
- 5
If too thick, thin with a touch of water or milk to desired dip consistency.
- 6
Chill 15–20 minutes for best flavor; serve with crostini, veggie sticks, or pita wedges.
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