Roasted Zucchini Dip
Smoky, creamy and slightly spicy, this roasted zucchini dip is going to be a total crowd pleaser at your next summer house party!
It's light, delicious and the perfect way to put that fresh summer produce to use! Team it up with some cherry tomato confit, a simple Air Fryer tomato salsa and your choice of crackers, crusty bread and chips to scoop up all that deliciousness.
Feta cheese and Greek yogurt come together to form a creamy base for the dip and give it some structure, and if you ask me- I'm absolutely obsessed with the combination.
If you've tried the classic Greek Tzatziki or a simple Turkish yogurt dip and liked it, you're going to love this recipe too! It has that same rich and creamy texture, but with a hint of that smoky zucchini flavor.
Quick Look
- 🔪Prep time: 5 minutes.
- ⏲️Cook time: 20 minutes.
- 👪 Servings: 4.
- 📋Main ingredients: Zucchini, Greek yogurt, garlic, lemon juice, feta cheese, seasonings and fresh dill.
- ♨️Cooking method: Season and grill zucchini until tender and slightly charred 🡢 blend along with the other ingredients 🡢 top with more olive oil and seasonings.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: Serve it on a grazing table along with some fried stuffed olives, some spicy tomato jam and lots of pita chips or crusty bread for all the dipping.
Jump to:
What's So Great About the Recipe?
- It's really easy to make. All you need is a few minutes of prep time and some pantry staples to make this delicious dip.
- It's unbelievably rich and creamy- just like my jalapeno mayo and lemon sour cream sauce.
- It's super versatile! You can enjoy it as a party dip, a creamy sandwich spread, or a light summer snack, paired with veggie sticks and crackers.
Recipe Ingredients
Zucchini: Fresh, unblemished and ripe zucchini. I used the green ones here, but you can also use yellow zucchini if you want to.
Greek yogurt: Unflavored and unsweetened. This will be the base for the zucchini dip.
Feta cheese: To add that salty, tangy and creamy flavor to the base.
Garlic: Fresh garlic works best, but you can also make do with garlic powder.
Lemon juice: Freshly squeezed. Add some lemon zest if you like the citrusy flavors.
Seasonings: I used a mix of salt, pepper and some red pepper flakes. You can also use an infused salt like citrus salt or garlic parsley salt for a bit of extra flavor.
Dill: Chopped fresh, to brighten up the dip.
Olive oil: Ideally extra virgin. Sometimes, I end up using my lemon infused olive oil for some extra citrusy zing.
See recipe card for quantities.
Substitutions & Variations
- To lend an extra bit of smoky, savory flavor, you can roast the garlic cloves along with the zucchini, or just use some air fried garlic instead.
- For a kick of heat, add a pinch of homemade dehydrated jalapenos into the mix while blitzing the mixture.
How to Make Roasted Zucchini Dip
Step 1: Chop off both the ends of your zucchini and slice in halves lengthwise. Score and season with salt and pepper.
Step 2: Drizzle a bit of olive oil over them and coat them nicely before popping in your oven preheated at 425°F. Cook for 15 minutes or until the zucchini gets a slight char.
Step 3: Add the zucchini pulp, Greek yogurt, lemon juice, garlic and feta cheese to a food processor.
Step 4: Blend until you get a smooth mixture. Taste and season if needed.
Step 5: Top with a nice drizzle of olive oil and some red pepper flakes.
Step 6: Garnish with chopped fresh dill and some green olives.
💭Top Tip
If you don't mind the color, you can use the entire zucchini instead of just the pulp.
Tips & Tricks to Nail the Recipe
- The roasting time for the zucchini will depend on its size. The larger (and thicker) the zucchini, the longer it will take to get that nice char.
- If you can, pick small to medium sized zucchini for the best flavor. Larger zucchini can be much more bland.
- To bring some extra flavor and creaminess to the dip, you can also add a spoonful of Tahini.
- Just like my Chimichurri Rojo and sweet pepper relish, this dip tastes best when served chilled, ideally a day after you make it. Refrigerating it for a day helps deepen its flavors even further.
How to Serve Roasted Zucchini Dip
The best way to enjoy this roasted zucchini dip is to pair it with some cucumber slices, pita chips or crackers and some carrot sticks.
You can also use it as a sandwich spread if you want to. Slather some of it on a slice of sourdough, top with some homemade chicken deli meat, lots of marinated tomatoes or your favorite veggies and finish up with another slice of the bread to make an easy peasy sandwich.
And of course, you can feature the dip on a summer grazing table with some cashew basil pesto, a refreshing raspberry salsa and some creamy garlic avocado spread.
Troubleshooting and FAQs
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Store your leftovers for up to 3 days in an airtight container in the refrigerator. You can then enjoy it cold or let it come to room temperature before you serve it.
More Dip Recipes
Looking for other recipes like this? Try these:
If you tried this roasted zucchini dip or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Roasted Zucchini Dip
Ingredients
- 2 zucchini medium
- 3 garlic
- 1 cup Greek yogurt
- 2 tablespoon feta cheese
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon dill chopped
- Salt and pepper to taste
Instructions
- Chop off both the ends of your zucchini and slice in halves lengthwise. Score and season with salt and pepper.
- Drizzle a bit of olive oil over them and coat them nicely before popping in your oven preheated at 425°F. Cook for 15 minutes or until the zucchini gets a slight char.
- Add the zucchini pulp, Greek yogurt, lemon juice, garlic and feta cheese to a food processor.
- Blend until you get a smooth mixture. Taste and season if needed.
- Top with a nice drizzle of olive oil and some red pepper flakes.
- Garnish with chopped fresh dill and some green olives.
Notes
- The roasting time for the zucchini will depend on its size. The larger (and thicker) the zucchini, the longer it will take to get that nice char.
- To bring some extra flavor and creaminess to the dip, you can also add a spoonful of Tahini.
-
If you don't mind the color, you can use the entire zucchini instead of just the pulp.
