It’s summer! That means the season of the courgette is upon us, but what to do when you have used courgettes in any way you can possibly think of, and you still have more?
Well, you can freeze and save for creamy soups in the fall, or you can make this delicious delicate Courgette dip!
Super simple! just 3 ingredients and long and slow cooking will give you a fantastic companion to any soup, sandwich, or toast and perfect like a mid-day snack on crispy bread.
- 2 medium to large courgettes chopped into small cubes
- 3 garlic cloves minced
- 1 small red chili finely chopped
- 2 tbsp olive oil
- Premium Extra Virgin Olive oil to serve
- 1 tsp salt
- Pepper to taste
In a large pot saute the garlic for 1-2 minutes on medium heat
Add the chili and stir for 1 minute
Add the chopped courgettes and season with ½ a tsp of salt to help the courgettes sweat all the liquid and stir
Lower the heat to low and cover the pot with a lid. Cook for 1 hour stirring every so often.
Stir the courgettes vigoursly to achieve a creamy consistency, this would release more liquid. Continue cooking without a lid until all the liquid has evaporated.
Season with salt and pepper and serve in a bowl. Drizzle good olive oil, you can also use chili olive oil and lemon olive oil so give a rounder chili flavour
Enjoy over fresh foccacia, as condiments to a cured ham sandwish or on toast