The 4-Ingredient Zucchini Dip My Whole Family Loves
If you’re looking for a new way to enjoy zucchini or simply have an abundance of the summer veggie, make this zucchini yogurt dip. It requires just four ingredients and goes with just about everything.
Every year, when spring comes around, I look at the little garden in my backyard, and all I see is potential. I make diagrams of all the summer produce I’ll plant—tomatoes, cucumbers, eggplant, peppers, squash, and zucchini. I love eating those veggies all summer long, but by July, when the zucchini is popping up faster than I can use it, I begin to question my springtime judgment. Why did I think I would be able to eat so much zucchini?
Last year, I started making a dip that quickly uses up my backyard bounty. It’s a creamy, garlicky zucchini and yogurt dip that’s so good it’s dinner-worthy.
I love pairing zucchini with yogurt because it allows the subtle flavors to come through. Zucchini gets a bad rap (from me, every July) because it’s not exactly as vibrant and robust as, say, a tomato—but that’s the beauty of it. It’s just a quiet beauty.
For this dip, I like to salt the zucchini in advance, drawing out its notorious excess moisture. The resulting dip is luscious and velvety, with bright garlic and lemon flavor. I can make it with four ingredients that I almost always have on hand: Greek yogurt, garlic, lemon juice, and zucchini.
How To Serve My Zucchini Yogurt Dip
My favorite way to serve this dip is in a mezze-style dinner spread with tabbouleh and hummus and plenty of warm pita bread for dipping. I like to finish the dip with my best olive oil and a handful of fresh herbs. Sometimes, I’ll add a little paprika or sumac on top for a contrasting color. It’s also great with pita chips or crackers, where the crunch is a foil for the creamy texture of the dip.
Because it’s creamy with a subtle flavor, it’s also a hit with my kids. This is a common sight on our “too hot to cook” night, where we empty out the fridge onto the table and help ourselves to whatever looks good. If I know I’m going to entertain a crowd, I like to make this dip the night before so the flavors have time to develop, and then I serve it with hummus and a big platter of crudités.
More Zucchini Recipes
Prepare the zucchini:
Trim the stem end from the zucchini and slice in half lengthwise. Sprinkle all over with 2 teaspoons salt, then allow to drain in a colander for 20 minutes.
Preheat the oven to 400°F.
Line a baking sheet with parchment paper.
Dry and roast the zucchini:
Gently squeeze the excess water from the zucchini and pat it dry with paper towels. Place on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Roast until the zucchini is soft and golden brown, 15 to 20 minutes. Allow to cool for 5 minutes.
Mix up the dip:
In a food processor, pulse the garlic until chopped. Add the yogurt and lemon juice and process to combine. Add the zucchini and run the processor until the mixture is smooth (or, if you prefer a coarser texture, pulse a few times to just combine).
Garnish and serve:
Taste and adjust seasoning as necessary. Pour into a bowl and top with 1 tablespoon olive oil and chopped herbs, if using. Serve with crackers, pita, or crudité.
Dip can be prepared up to 2 days ahead of time. Store in a sealed container in the refrigerator for up to 5 days.
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