Description
Zucchini Dip is a creamy, flavorful appetizer made with roasted zucchini, garlic, tahini, and Greek yogurt, perfect for dipping veggies or spreading on bread.
Ingredients
Units
Scale
- 2 large zucchinis, sliced 1 inch thick
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 3 tablespoons olive oil
- 3 tablespoons tahini
- 2 garlic cloves
- 1/4 cup Greek yogurt
Instructions
- Preheat oven to 400°F (200°C). Arrange zucchini slices on a baking sheet, drizzle with olive oil, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Roast zucchini for 20-25 minutes until tender and lightly browned.
- Allow zucchini to cool slightly, then transfer to a food processor or blender.
- Add tahini, garlic cloves, Greek yogurt, and remaining salt and pepper.
- Blend until smooth and creamy. Adjust seasoning as needed.
- Serve immediately with fresh vegetables, pita, or crackers, or refrigerate for later use.
Notes
- For extra flavor, add a squeeze of lemon juice or a pinch of smoked paprika.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Optional: drizzle with extra olive oil or garnish with chopped herbs before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg