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 then blended creamy with some tahini, lemon, dill and feta cheese, the perfect combination.
This roasted zucchini dip makes a great appetiser, perfect thing to make in late summer when all the zucchini is ripe, or can also be made all year round! It is great to bring to a party, potluck, summer bbq or serve as a side dish. Another great late summer party dip to try is this fresh Black Bean, Corn and Feta Dip.
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Ingredients
Making this zucchini dip recipe is easy just requires a few simple ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
- Zucchini, use medium size that are ripe and firm. Wash, trim the ends and cut into 1 inch chunks.
- Garlic, peeled and smashed. Leave them whole, just a little smashed so they will roast up perfect.
- Extra virgin olive oil, or oil of choice.
- Feta cheese, crumbled, a little feta cheese will ad so much flavor and some creaminess. for a vegan dip, use a vegan feta cheese alternative or some nutritional yeast.
- Tahini, ads so much flavor and gives this vegetable dip a creamy texture.
- Lemon, for a fresh and zesty flavor.
- Fresh dill, chopped. This herm ads a lot of flavor, use as much as you like. I went for 2 tablespoons.
- Salt and ground black pepper
See recipe card for quantities.
Instructions
Making this zucchini feta dip is really easy and fast. Just follow the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
- Step 1: Wash and cut the zucchini into 1 inch chunks.
- Step 2: Add the chopped zucchini and smashed garlic cloves to the baking sheet lined with parchment paper. Drizzle with olive oil and salt and pepper. Toss and spread out in an even, single layer.
- Step 3: Roast in the oven, stirring once. The zucchini should be slightly golden brown and soft.
- Step 4: Add the zucchini and the garlic to a high speed food processor. Also add the tahini, dill, lemon juice and feta cheese.
Step 5: Process until creamy, scraping down the sides as needed. Taste the dip and add more salt and black pepper to taste.
Step 6: 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.
Hint: The dip won’t be completely smooth like hummus, but blending the zucchini will make it super creamy!
Substitutions and Variations
- Cheese – the feta cheese can be replaces with crumbled goat cheese. For a vegan zucchini dip, use a vegan feta cheese alternative.
- Spicy – to make this into a spicy zucchini dip, top with some red pepper flakes to taste.
- Lemon – instead of lemon juice, fresh squeezed lime juice can also be used.
- Herbs – fresh dill ads so much flavor and goes so well with the other flavors in this creamy zucchini dip. it can also be replaced with other herbs of choice, some good options are oregano or basil.
Also see this Lemon Dill Hummus or this Pesto Hummus.
Storage
Store this Lemon dill zucchini dip in an airtight container in the fridge for about 3-4 days. Stir it up well before serving or add leftovers as a side to any dish.
I don’t recommend freezing this zucchini cheese dip because it changes the texture. Best eaten within a few days.
How to serve this zucchini dip
This zucchini tahini dip tastes amazing served up with some toasted slices of baguette as a crostini. It also tastes amazing served with some crunchy pits chips, bagel chips, crackers or vegetable sticks.
It’s also great in sandwiches or wraps or served as a creamy side dish. Perfect snack or appetiser that you can make ahead of time and have ready in the fridge for when your guests arrive!
Top Tip
Make sure the zucchini is roasted until it is soft and tender and slightly golden brown for maximum flavor and a creamy texture when blended. Scrape down the sides of the blender to make sure no big chunks remain. The dip will still have some pieces of zucchini in it, but it will be super creamy.
FAQ
Yes you can, greek yoghurt will also give this zucchini dip a creamy texture, but it won’t have the same punch of flavour. This dip already has a lot of acidity from the lemon juice, the yogurt will add more acidity, so it’s important to balance out the flavours with the spices. Add a little honey to balance the acidity if desired.
Zucchini recipes
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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
-
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.
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