An incredibly simple appetizer to make with that all of the delicious summer zucchini you grew ( or were given). It comes together quickly and is a perfect make-ahead recipe for summer entertaining and snacking. This Roasted Zucchini Dip is a tasty alternative to you tradiitonal summer dips.
The chilling time in the refrigerator allows the flavors to blend and deepen. This dip is also delightful as a spread to compliment turkey and tomato sandwiches in the place of traditional mayonnaise.
Zucchini Dip for a Summer Treat
A dip in 30 minutes, who doesn’t love that idea? With a prep time of ten (10) minutes and
Cook time of just twenty (20) minutes (+ 90 minutes chilling time). With a tradiitonal serving size this is great for 4.
This tasty Roasted Zucchini Dip is on my must serve list.
Ingredients for a Roasted Veggie Dip
Time to gather the ingredients we need for a fun Zucchini Dip, a summer fav in my home
- 2-3 medium zucchini, washed
- 1 small onion, sliced
- 1 tablespoon 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
- To Serve: Assorted fresh vegetables and crackers, as desired
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Directions for our Roasted Zucchini Dip
This is so quick and easy. Got a craving, well this veggie dip is ready in minutes. And you won’t feel guilty after snacking
- 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 zucchini and onion with 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 cooked zucchini mixture to a blender or a food processor. Add Greek yogurt, cream cheese, fresh herbs, and lemon juice. Process until smooth and creamy. Taste and adjust the seasoning with additional 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!
More Tasty Zucchini Recipes to Try
Chocolate Pecan Zucchini Bread
Roasted Summer Zucchini Dip
Equipment
Ingredients
- 2-3 medium zucchini washed
- 1 small onion sliced
- 1 tablespoon 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
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 zucchini and onion with 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 cooked zucchini mixture to a blender or a food processor. Add Greek yogurt, cream cheese, fresh herbs, and lemon juice. Process until smooth and creamy. Taste and adjust the seasoning with additional 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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