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This tasty zucchini dip knocks it out of the park in the summertime when zucchinis seem to be everywhere. It's silky, super green, and looks impressive on the table but takes barely any effort to whip up.
I make this dip all summer once my garden explodes with zucchini. My family swears by it. Even the folks who usually aren't big on zucchini end up really loving this one.
Irresistible Ingredients
- 3 medium or large zucchinis: slice up about 6 cups, they bring creamy vibes without overpowering taste
- 2 large garlic cloves: adds full flavor without being too sharp
- 1 tablespoon fresh lemon juice: brightens and brings everything together
- 1/4 cup tahini: super creamy and adds rich depth
- 1/2 to 3/4 teaspoon salt: toss in as much as you like
- 1/2 teaspoon ground cumin: earthy warmth right here
- 1/2 teaspoon crushed pepper: just a hint of heat
- 1/4 to 1/2 cup fresh herbs (optional): use dill, basil, flat parsley, mint or a combo
- Optional: 2–3 tablespoons yogurt for extra creaminess
Chill Step-by-Step Directions
- Finishing Touches:
- Spoon your dip into a serving bowl and use the back of a spoon to make a little dip in the center. Pour some olive oil in there, toss a bit of zaatar or dukkah on top, sprinkle more fresh herbs if you want. It's good warm or straight out of the fridge.
- Blend the Goods:
- Put all the cooked zucchini and other stuff in a food processor. Blitz until everything's smooth and bright green. Want a louder color? Toss in even more fresh herbs and blend a little longer. Taste it, then tweak lemon and salt until you're digging what you've got.
- Decide Cooking Style:
- For a grill, lay out the chewy slices on a greased grill over medium heat. Flip till they're streaked and see-through, about 10 minutes. If you're baking, set slices on a lined tray, roast them at 190°C for 15–20 minutes till just soft but not roasted hard. For a pan, just chop or grate zucchini, heat a big skillet with olive oil and stir them around on medium until soft and jammy, usually about 15 minutes.
- Zucchini Prep:
- If grilling or roasting, slice zucchini into chunky rounds, about a centimeter thick, and brush with olive oil and a bit of salt. If going stovetop, just dice or shred them however works best for you.
Honestly, tahini changes everything here. That toasty, nutty kick from sesame totally makes simple zucchini pop. Even my daughter-in-law, who's never been a fan of zucchini, always asks for seconds now.
Storage and Freshness
This dip keeps in the fridge for up to four days if you seal it up. Waiting a day actually makes the flavors even better once they've sat together. Don't freeze it, though—it gets watery and weird.
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Fun Swaps and Tweaks
Instead of tahini, try half an avocado for a different—still creamy—feel. You can lighten things up with Greek yogurt too. Yellow zucchini works here, but your color will be less green. If you're out of fresh herbs, a teaspoon of dried is totally fine.
Tasty Ways To Serve
It's way more than a dip. Scoop it up with veggies, toasted pita, or your favorite seedy crackers. It makes an awesome sandwich spread—loading it up with grilled veggies and feta is hard to beat. You can also thin it with olive oil for a zippy pasta sauce, or just put it on the side with grilled chicken skewers or falafel.
Frequently Asked Questions
- → What’s the best way to cook zucchini for this dish?
You can roast, grill, or pan-fry the zucchini. Slice them up, season with olive oil and salt, and cook until tender and mildly golden.
- → Can I substitute zucchini with something else?
Definitely! Try summer squash or even mix the two for a fresh twist in flavor.
- → How do I make the texture extra smooth?
Blend the cooked zucchini with tahini, lemon, and herbs until it’s silky and consistent. A food processor works great!
- → Which herbs work best with this dish?
Fresh parsley, mint, dill, or basil are great choices. Feel free to mix them to suit your taste!
- → What’s the best way to store it?
Keep it in an airtight container in the fridge. It’ll stay good for up to four days.
- → Can I serve this warm?
Of course! Serve it warm, hot, or chilled—it’s delicious any way you like it.