This creamy Zucchini dip is loaded with flavor from just a few, wholesome ingredients. Makes a great appetiser served with some bread, crackers or crunchy veggies. The zucchini is roasted in the oven with some garlic and onion and then blended creamy with some tahini, lemon, dill and feta cheese, the perfect combination.
- 2 medium zucchinis, washed, ends trimmed and cut into 1 inch chunks
- 3 cloves garlic, peeled and smashed
- 1 tablespoon olive oil
- ¼ cup feta cheese, crumbled
- 2 tablespoon tahini
- 1 small lemon, juiced
- ½ teaspoon salt add more to taste
- ¼ tablespoon ground black pepper
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1-2
tablespoon
fresh dill, chopped
(I used 2 tablespoons)
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Preheat the oven to 400F (200C) and line a baking sheet with parchment paper.
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Wash and cut the zucchini into 1 inch chunks. Add them to the baking sheet with the smashed cloves of garlic.
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Drizzle with olive oil and salt and pepper. Toss and spread out in an even, single layer.
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Roast in the oven for about 20-25 minutes, stirring once. The zucchini should be slightly golden brown and soft.
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Let the zucchini cool down for 10 minutes and then add it with the garlic to a high speed food processor. Also add the tahini, dill, lemon juice and feta cheese. Process until smooth and creamy, scraping down the sides as needed. Taste the dip and add more salt and black pepper to taste.
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Add the dip to a small bowl and top with a drizzle of olive oil, fresh dill and some crumbled feta cheese. Serve with toasted baguette slices, crackers or vegetables sticks.