This Roasted Zucchini Dip is an incredibly tasty appetizer! The dip recipe comes together quickly, which makes it perfect for summer entertaining and snacking.
It’s made with simple ingredients that you can easily find at grocery stores nearby. This is also a great way to have your kids enjoy some fresh vegetable sticks because the dip makes it even more delicious!
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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 on what to pair with this Roasted Zucchini Dip, I highly recommend these:
- Fresh veggie sticks (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
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How To Make Roasted Zucchini Dip
Step #1. Preheat the oven to 400°F. Line a rimmed baking sheet with a piece of parchment paper for easy clean up.
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, 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.
Step #5. For best flavor, place in refrigerator to chill and allow the flavors to marinate for at least 90 minutes prior to serving. Enjoy!
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Other Recipe Dips 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
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!
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