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This tasty zucchini dip is just right for summer when you've got too many zucchinis lying around. It's creamy and so green, plus you can whip it up easily and it always looks great on the table.
Every summer, once my garden's bursting with zucchini, I end up making this dip. My family always looks forward to it now—it’s their favorite way to eat these veggies, especially since some don’t love zucchini plain.
Ingredients
- 3 medium to large zucchinis: about 6 cups diced, for a creamy feel without an overwhelming taste
- 2 big garlic cloves: for deep flavor that isn’t too sharp
- 1 tablespoon fresh lemon juice: really brightens up the dip
- 1/4 cup tahini: gives richness and a nutty flavor
- 1/2 to 3/4 teaspoon salt: you can add more or less to your liking
- 1/2 teaspoon ground cumin: brings a cozy, earthy flavor
- 1/2 teaspoon cracked pepper: for a bit of kick
- 1/4 to 1/2 cup fresh herbs (optional): pick from parsley, basil, dill, mint, or toss some together
- Optional: 2 to 3 tablespoons yogurt adds more creaminess if you want
Easy Step-by-Step Directions
- Getting your zucchini prepped:
- Slicing for grilling or roasting? Go for 1 cm thick rounds, give them a little olive oil and sprinkle some salt. If you're using a skillet, chop or even grate the zucchini—whatever works for you.
- How to cook it:
- On the grill, cook those slices over medium heat till they're soft and get some grill lines, about 10 minutes. Roasting? Line a baking sheet, pop in at 190°C for 15-20 minutes—soft but don’t let them brown too much. Skillet version? Get a big pan, a splash of olive oil, medium heat, toss in the zucchini for about 15 minutes till it’s nice and soft.
- Blending your dip:
- Chuck your cooked zucchini and everything else into a food processor. Blend till it’s smooth and that bright green pops! Want it even greener? Fresh herbs and longer blending do the trick. Taste test, then tweak the salt or lemon if you like.
- Serving up:
- Spoon the dip into a bowl, swirl a little well in the center. Drizzle in olive oil, shake over za’atar or dukkah if you’ve got it, and finish with more fresh herbs. Enjoy it cold or just a bit warm—whatever you prefer.
I figured out tahini totally changes the game here. With all that roasted sesame, it just makes regular old zucchini taste so rich. Even my daughter-in-law, who usually isn’t a fan of zucchinis, always goes back for more.
Storage and Freshness Tips
This dip keeps well in a sealed container in the fridge for up to 4 days. The flavors actually get better after a day once everything blends together. I wouldn’t freeze it though—it turns watery after thawing and loses the nice texture.
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Twists and Swaps
No tahini? Try using half an avocado for a different creamy twist. Greek yogurt makes it lighter. Got yellow zucchini? That works, but your dip won’t be as green. If you’re out of fresh herbs, use a teaspoon of dried herbs instead.
Serving Ideas
This dip is super flexible—pair it with veggie sticks, toasted pita, or seedy crackers. Spread some in a sandwich with roasted veggies and feta for a Mediterranean vibe. Stir in olive oil to thin it out and use as a quick pasta sauce, or serve as a side with falafel or chicken skewers.
Frequently Asked Questions
- → How do I prep zucchinis for this dish?
Slice them up, season with olive oil and salt, and cook by roasting, grilling, or sautéing until soft and see-through.
- → Can I use other veggies?
Absolutely! Swap zucchinis for summer squash or mix both for a twist in flavor.
- → What's the secret to a smooth texture?
Blend cooked zucchinis with tahini, lemon, and herbs using a blender until it’s silky and lump-free.
- → Which herbs work best?
Flat parsley, mint, basil, or dill are great choices. You can mix to find your perfect combo!
- → How should I store this dip?
Keep it in an airtight container in your fridge. It stays fresh for up to 4 days.
- → Can this dish be served warm?
Yes, it’s tasty warm or cold. A warm version pairs well as a side!