This creamy zucchini dip is a light and flavorful appetizer made with roasted zucchini, tahini, and fresh herbs. Perfect for serving with pita or fresh veggie sticks at your next gathering.
Table of Contents
Ingredients
- Zucchini – roasted for a creamy base with mild, fresh flavor
- Garlic & olive oil – add depth, richness, and roasted sweetness
- Tahini & lemon juice – give nutty flavor with bright, tangy balance
- Cumin, salt & pepper – warm spice and seasoning foundation
- Greek yogurt – for extra creaminess
- Fresh dill – brings freshness and a herby finish
- Pine nuts – toasted for crunch and nutty flavor contrast
- Feta (optional) – salty, tangy topping for extra richness
Alternative Ingredients
- Tahini – swap with almond butter or cashew butter
- Lemon juice – use lime juice or a splash of apple cider vinegar
- Pine nuts – replace with walnuts, almonds, or sunflower seeds
- Fresh dill – sub with parsley, cilantro, or chives
- Greek yogurt – replace with plant based yogurt for a vegan or dairy free option
Nutritional Benefits
- Supports Digestion: Fiber helps keep your digestive system running smoothly.
- Boosts Immunity: Antioxidants strengthen the body’s natural defenses.
- Provides Plant-Based Protein: Fuels your body with lasting energy.
- Reduces Inflammation: Nutrients help calm inflammation in the body.
- Promotes Heart Health: Healthy fats support circulation and cholesterol balance.
- Maintains Healthy Skin: Vitamins and antioxidants nourish and protect skin.
- Strengthens Bones: Minerals contribute to strong bones and joints.
Expert Tips
Control the texture: For a chunkier dip, pulse the zucchini and garlic in the processor instead of blending completely.
Enhance flavor: Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.
Balance acidity: Taste before serving and adjust lemon juice for the perfect tang.
Nutty depth: Lightly toast tahini in a dry skillet for 1–2 minutes to deepen its flavor.
Make it vibrant: Use a mix of green and yellow zucchini for a more colorful presentation.
FAQs
Yes but roasting or grilling adds flavor and removes excess water, making the dip creamier.
No, a blender works too, but a food processor gives the best texture.
Yes, replace pine nuts with pumpkin or sunflower seeds.
Serving Suggestions
This zucchini dip pairs perfectly with warm pita bread, fresh veggie sticks, or crispy crackers. You can also spread it on sandwiches or wraps for an easy flavor boost.
Storage Suggestions
Store leftover zucchini dip in an airtight container in the fridge for up to 4 days. For the best texture, give it a quick stir before serving again.
You’ll also enjoy:
- Cottage Cheese Ranch Dip
- Smoked Salmon Dip without Cream Cheese
- 2-Ingredient Ranch Dip
- Green Onion Dip
- Cranberry Jalapeno Dip
- Sardine Dip
Zucchini Dip
Equipment
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
Instructions
- Preheat oven to 400°F (200°C) or heat grill to medium-high.
- Arrange zucchini slices and garlic cloves on a baking sheet (or grill tray). Brush lightly with olive oil and season with salt and pepper.4 medium-sized zucchinis, 4 cloves garlic
- Roast for 20–25 minutes (or grill 4–5 minutes per side), until zucchini is golden and tender, and garlic is lightly caramelized. Allow to cool slightly.
- Add roasted zucchini, garlic, tahini, lemon juice, olive oil, dill, cumin, yogurt, salt, and pepper to a food processor. Blend until smooth and creamy.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, 2 tbsp fresh dill
- Transfer to a serving bowl. Top with toasted pine nuts, extra dill, and crumbled feta (if using).1/4 cup pine nuts, 1/2 cup feta cheese
Video
@cookinglikekate Zucchini Baba Ganoush – Full recipe at cookinglikekate.com
♬ Aesthetic – Tollan Kim
Notes
- For extra smoky flavor, grill zucchini instead of roasting.
- Remove excess moisture from zucchini for a thicker dip.
- Tahini can be swapped with sunflower seed or cashew butter if needed.
- Pine nuts can be replaced with walnuts, almonds, or sunflower seeds.
- Skip feta and use dairy-free yogurt for a fully dairy-free version.
- Stir the dip before serving if it sits in the fridge.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
This looks so good! What a great combination of flavors!
Thank you ! It is one of my favorites and perfect since zucchini season has finally arrived 🙂
Thanks for sharing! Does it keep long?
No problem 🙂 It keeps for about 3-4 days in the fridge when stored in an airtight container.
Delicious. Going to try freezing it as it’s a great way to use courgettes
I am glad you enjoyed it 🙂 this is one of my favorite recipes !