Roasted Summer Zucchini Dip
A smooth and creamy zucchini dip made with roasted vegetables, Greek yogurt, cream cheese, fresh herbs, and lemon. Serve it chilled with crisp vegetables and crackers, or use it as a flavorful sandwich spread.
Equipment
- cutting board
- sharp knife
- Large mixing bowl
- rimmed baking sheet
- Parchment paper
- Blender or food processor
- serving bowl
Ingredients
For the Zucchini Dip
- 2 to 3 medium zucchini, washed and thinly sliced
- 1 small onion, thinly sliced
- 1 tablespoon olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ½ cup plain Greek yogurt
- ½ cup cream cheese, softened
- 1 cup fresh parsley, fresh basil, or a mixture of both
- Juice of ½ lemon
For Serving
- Assorted fresh vegetables, as desired
- Crackers, as desired
Instructions
- Preheat the oven to 400°F (200°C). Cover a rimmed baking sheet with parchment paper for easier cleanup.
- Cut the zucchini and onion into thin slices, approximately ⅛ inch thick.
- Place the sliced vegetables in a large bowl. Drizzle with olive oil and season with salt and freshly ground black pepper. Toss gently until everything is lightly coated.
- Spread the zucchini and onion across the prepared baking sheet in a single layer.
- Roast for 18 to 20 minutes, or until the vegetables are tender and beginning to develop light golden edges.
- Transfer the roasted vegetables to a food processor or blender. Add the Greek yogurt, cream cheese, fresh herbs, and lemon juice.
- Blend until the mixture reaches a smooth and creamy consistency. Taste and add more salt, pepper, or lemon juice if needed.
- Transfer the dip to a covered container and refrigerate for at least 90 minutes. This resting period allows the herb, lemon, and roasted vegetable flavors to develop.
- Stir before serving and enjoy chilled with fresh vegetables and crackers.
Notes
- Either parsley or basil works well, but combining the two gives the dip a more layered fresh-herb flavor.
- Let the roasted zucchini and onion cool slightly before blending them with the dairy ingredients.
- Do not skip the chilling period when possible. The dip develops a noticeably better flavor after resting in the refrigerator.
- For a thicker consistency, make sure the roasted zucchini does not have excessive moisture before blending.
- This dip can also replace mayonnaise or other spreads on turkey, chicken, and fresh tomato sandwiches.
- Keep leftovers refrigerated in a tightly covered container.