Art Deco Zucchini with Zesty Dill Ranch Bean Dip

Fresh zucchini is sliced into a decorative pattern then lightly brushed with olive oil then grilled with hickory pellets on the Traeger grill for 20 minutes at 375 degrees F. The hickory smoked zucchini pairs so well with the dip.

Grilled Zucchini, Sliced Heirloom Tomato & Zesty Dill Ranch Bean Dip

Watch short video below for cutting demonstration.

Zesty Dill Ranch Bean Dip

INGREDIENTS

1 cup cooked mayocoba beans (can be found in International section of stores) *

½ cup + 1 Tablespoon plant milk

4 teaspoons apple cider vinegar

1 garlic clove

2 teaspoons onion powder

2 teaspoons dried parsley

2 teaspoons dill weed

1 teaspoon paprika

¾ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon black pepper

Place all ingredients in a small blender or food processor and blend until super smooth. Store uneaten dip in refrigerator.

*Note: any white bean can be used but I love mayocoba because they have 11g protein per serving (1/4 cup, dry) compared to an average 7-8 protein for other beans.

Enjoy!