Zucchini Dip

Why Make This Recipe

Zucchini Dip is a delicious and healthy appetizer that is perfect for any gathering. It is simple to make and packed with flavor. This dip is a great way to use fresh zucchinis and can be enjoyed with pita bread or veggie sticks. Whether you are hosting a party or looking for a tasty snack, Zucchini Dip is sure to please everyone.

How to Make Zucchini Dip

Ingredients:

• 4 medium-sized zucchinis (sliced lengthwise)
• 4 cloves garlic
• 3 tbsp tahini
• 4 tbsp fresh lemon juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• Salt and black pepper to taste
• 2 tbsp Greek yogurt or plant-based yogurt (optional, for creaminess)
• 2 tbsp fresh dill (finely chopped, save some for garnishing)
• 1/4 cup pine nuts (toasted)
• 1/2 cup feta cheese (optional, crumbled)
• Pita bread or veggie sticks (for serving)

Directions:

1. Preheat the oven to 400°F (200°C) or heat the grill to medium-high.
2. Arrange zucchini slices and garlic cloves on a baking sheet (or grill tray). Brush lightly with olive oil and season with salt and pepper.
3. Roast for 20–25 minutes (or grill for 4–5 minutes per side), until the zucchini is golden and tender, and the garlic is lightly caramelized. Allow to cool slightly.
4. Add the roasted zucchini, garlic, tahini, lemon juice, olive oil, dill, cumin, yogurt, salt, and pepper to a food processor. Blend until smooth and creamy.
5. Transfer to a serving bowl. Top with toasted pine nuts, extra dill, and crumbled feta (if using).

How to Serve Zucchini Dip

Serve Zucchini Dip warm or chilled. It goes well with pita bread, crackers, or veggie sticks. You can also serve it with bread slices for a delightful taste. This dip is great for parties, picnics, or as a quick snack at home.

How to Store Zucchini Dip

Store any leftovers in an airtight container in the refrigerator. Zucchini Dip will stay fresh for about 3 to 5 days. If you want to keep it longer, consider freezing it. Just make sure to thaw it in the fridge before serving again.

Tips to Make Zucchini Dip

• For added flavor, try roasting the zucchini and garlic until they are nicely caramelized.
• Adjust the tahini and lemon juice to taste if you prefer a tangier dip.
• If you want extra creaminess, add more Greek yogurt or plant-based yogurt.

Variation

You can add spices like smoked paprika or fresh herbs such as basil or parsley to give Zucchini Dip a unique twist. Adding additional veggies like roasted red peppers can also enhance the flavor.

FAQs

Can I make Zucchini Dip ahead of time?

Yes, you can make Zucchini Dip a day ahead of time. Just store it in the refrigerator and allow it to come to room temperature before serving.

Is this dip suitable for vegans?

Yes, if you use plant-based yogurt and omit the feta cheese, Zucchini Dip is suitable for vegans.

Can I use frozen zucchini for this recipe?

While fresh zucchini is recommended for the best texture, you can use frozen zucchini if needed. Just make sure to thaw and drain any excess moisture before roasting.

Zucchini Dip

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• Author: ikramnihad
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian, Vegan (if feta is omitted)

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Description

A delicious and healthy appetizer made with fresh zucchinis, garlic, and a creamy tahini base. Perfect for gatherings!

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Ingredients

Scale 1x2x3x

• 4 medium-sized zucchinis (sliced lengthwise)
• 4 cloves garlic
• 3 tbsp tahini
• 4 tbsp fresh lemon juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• Salt and black pepper to taste
• 2 tbsp Greek yogurt or plant-based yogurt (optional, for creaminess)
• 2 tbsp fresh dill (finely chopped, save some for garnishing)
• 1/4 cup pine nuts (toasted)
• 1/2 cup feta cheese (optional, crumbled)
• Pita bread or veggie sticks (for serving)

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Instructions

1. Preheat the oven to 400°F (200°C) or heat the grill to medium-high.
2. Arrange zucchini slices and garlic cloves on a baking sheet (or grill tray). Brush lightly with olive oil and season with salt and pepper.
3. Roast for 20-25 minutes (or grill for 4-5 minutes per side), until the zucchini is golden and tender, and the garlic is lightly caramelized. Allow to cool slightly.
4. Add the roasted zucchini, garlic, tahini, lemon juice, olive oil, dill, cumin, yogurt, salt, and pepper to a food processor. Blend until smooth and creamy.
5. Transfer to a serving bowl. Top with toasted pine nuts, extra dill, and crumbled feta (if using).

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Can be frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 5mg

Keywords: zucchini dip, healthy appetizer, creamy dip, vegetarian dip