This Roasted Zucchini Dip is a delicious appetizer! The dip recipe comes together quickly, which makes it perfect for summer entertaining and snacking.
It is a great way to use up zucchini if you have it in your garden. It’s made with simple ingredients you can easily find nearby grocery stores. This is also a great way to have your kids enjoy some fresh vegetable sticks because the dip makes it even more delicious!
We have affiliate relationships, meaning we may earn a small commission at no additional cost if you shop using our affiliate links.
Navigate This Article
Kitchen Tips
- You can make this ahead and by letting it chill in the refrigerator for some time, the more the flavors will blend.
- This easy dip can also be used as a spread for turkey and tomato sandwiches instead of the traditional mayonnaise. It makes the sandwich taste delightful in my opinion.
What To Serve with Roasted Zucchini Dip?
If you’re looking for what to pair with this Roasted Zucchini Dip, I highly recommend these:
- Fresh veggie sticks (for example: carrot sticks, celery stalks, etc.)
- Crackers
- Pita chips
- Roasted Potatoes
Ingredients for Roasted Zucchini Dip
- 2-3 medium zucchini, washed
- 1 small onion, sliced
- 1 tablespoon of olive oil
- Sea salt and freshly ground black pepper, to taste
- ½ c. plain Greek yogurt
- ½ c. cream cheese
- 1 c. fresh parsley, basil, or a combination of the two
- ½ lemon, juiced
Supplies Used
As an Amazon Associate, I earn from qualifying purchases.
How To Make Roasted Zucchini Dip
Step #1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
Step #2. Slice zucchini and onion into 1/8” slices. In a large bowl, gently toss the zucchini and onion with tablespoons of olive oil. Add sea salt and freshly ground black pepper to taste.
Step #3. Arrange in a single layer on the baking sheet and place in the oven to roast until tender and lightly golden, 18-20 minutes.
Step #4. Transfer the cooked zucchini mixture to a blender or a food processor. Add the rest of the ingredients, Greek yogurt, cream cheese, fresh herbs, and lemon juice. Process until it looks like a creamy and smooth paste. Taste and adjust the seasoning with an additional teaspoon of salt, pepper, and/or lemon juice, as needed.
Step #5. For best flavor, place in refrigerator to chill and allow the flavors to marinate for at least 90 minutes before serving. Enjoy!
Other Dip Recipes to Try
If you’ve enjoyed this Roasted Zucchini Dip, I highly recommend trying these delicious recipes:
- Whipped Feta Dip
- Buffalo Chicken Dip
- Corn Dip with Mexican Style Sour Cream
- Homemade White Bean Dip with Pita Chips
Kitchen Gadgets To Make Cooking Easy
Click here to see the full list of my favorite affordable kitchen gadgets that make cooking easy! See our favorite time-saving kitchen gadgets on our Amazon Storefront. As an Amazon Associate, I earn from qualifying purchases.
Sign Up for Our Email List
Have more delicious recipes like this Roasted Zucchini Dip recipe sent straight to your inbox! We also share lifestyle ideas for shopping, travel, pets & more. We would love to connect with you.
Sign up for our emails and know we respect your privacy and will never share your email with anyone else.
Want to remember this? PIN it for Later!
Don’t forget to share this Roasted Zucchini Dip recipe with your friends and loved ones. If you are on social media, I would love to connect with you on Facebook, Instagram, Pinterest, or Twitter. Just click on the links to visit my profile. Leave a message and I will follow you back! Click here to see all my recipes.
Roasted Zucchini Dip
Ingredients
- 2-3 medium zucchini , washed
- 1 small onion , sliced
- 1 tablespoon of olive oil
- Sea salt and freshly ground black pepper to taste
- 1/2 c. Plain Greek yogurt
- 1/2 c. cream cheese
- 1 c. fresh parsley (basil or a combination of the two)
- 1/2 lemon , juiced
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with a piece of parchment paper for easy clean up.
- Slice zucchini and onion into 1/8” slices. In a large bowl, gently toss the zucchini and onion with tablespoons of olive oil. Add sea salt and freshly ground black pepper to taste.
- Arrange in a single layer on the baking sheet and place in the oven to roast until tender and lightly golden, 18-20 minutes.
- Transfer the cooked zucchini mixture to a blender or a food processor. Add the rest of the ingredients, the Greek yogurt, cream cheese, fresh herbs, and lemon juice. Process until it looks like a creamy and smooth paste. Taste and adjust the seasoning with additional teaspoon salt, pepper, and/or lemon juice, as needed.
- For best flavor, place in refrigerator to chill and allow the flavors to marinate for at least 90 minutes prior to serving. Enjoy!
Leave a Reply