This roasted zucchini dip is a light, flavorful spread that combines caramelized zucchini with roasted garlic, tahini, lemon, and fresh dill for a creamy, Mediterranean-inspired appetizer. It’s an excellent option for a mezze board, a dip for pita and crudités, or a healthy spread for sandwiches and wraps.
Zucchini Dip
Roasting zucchini concentrates its natural sweetness and produces a silky texture that blends beautifully with tahini and lemon. The roasted garlic softens and sweetens in the oven, adding depth without overpowering the fresh dill and citrus. The result is a creamy dip that feels indulgent but is dairy-free and wholesome.
Why This Works
This zucchini dip fits seamlessly into Mediterranean mezze spreads. It complements classic dips like hummus and baba ghanoush and brings a lighter, vegetal note to a selection of small plates.
- Light and flavorful: Roasted zucchini creates a creamy base without heavy dairy.
- Versatile: Serve it as a dip, spread it on sandwiches, or add it to a mezze platter.
- Seasonal: A great way to use abundant summer zucchini.
Ingredients You’ll Need
Below are the core ingredients that create the dip’s bright, nutty, and herby profile. Use the recipe card further down for exact measurements.
- Zucchini – Roasted until lightly charred to intensify flavor and provide a creamy base.
- Garlic – Roasted with the zucchini so it becomes mellow and sweet.
- Extra-virgin olive oil – Helps with roasting and adds richness.
- Simple spices – Salt, onion powder, and a pinch of cumin balance the vegetables.
- Tahini – Adds a nutty creaminess that makes the dip luscious.
- Fresh dill – Brings a bright, herbaceous note.
- Lemon zest and juice – Provide acidity and freshness to lift the flavors.
How to Make Roasted Zucchini Dip
The method is quick and straightforward: roast, blend, and finish. Roasting concentrates flavor, and blending while the vegetables are still warm helps the tahini emulsify for a smooth texture.
- Roast the vegetables: Preheat the oven to 425°F (220°C). Toss chopped zucchini and whole garlic cloves with olive oil, kosher salt, onion powder, and cumin. Spread in a single layer and roast until the edges are lightly charred, about 15–20 minutes.
- Blend while warm: Transfer the hot zucchini and garlic to a food processor. Add chopped dill, tahini, lemon zest, and lemon juice. Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add a little water or olive oil to reach your desired consistency.
- Finish and serve: Taste and adjust seasoning. Spoon into a serving bowl, drizzle with olive oil or a little extra tahini, and garnish with chopped dill, sesame seeds, or za’atar if desired.
Serving Ideas
- Serve with warm pita and a selection of fresh vegetables such as radishes, cucumber, and heirloom carrots.
- Use as a spread inside pita pockets stuffed with tomato salad, cucumber, and grilled chicken for a light lunch.
- Garnish with a drizzle of tahini or olive oil and a sprinkle of sesame seeds or za’atar to highlight the flavors.
- Create a mezze platter by combining this dip with hummus, baba ghanoush, labne, olives, and flatbread.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Stir before serving and add a splash of lemon or olive oil if it seems thick.
More Healthy Dips You’ll Love
This roasted zucchini dip pairs nicely with other vibrant, vegetable-forward spreads. Arrange it alongside labne, hummus, baba ghanoush, beet hummus, or tzatziki to make a colorful, healthy spread perfect for entertaining.
- Hummus
- Beet hummus
- Roasted red pepper hummus
- Baba ganoush (smoky eggplant dip)
- Tzatziki
Roasted Zucchini Dip
A creamy, dairy-free dip made from roasted zucchini, garlic, tahini, lemon, and dill. Great for pita, crudités, or as a sandwich spread.
Yield: 6 servings — Serving size: 1/4 cup
Calories: 66 | Protein: 2 g | Carbs: 4.5 g | Fat: 5 g | Fiber: 1 g
Equipment
- Food processor or high-speed blender
Ingredients
- 3 cups zucchini, chopped (about 3 small or 2 medium)
- 3–4 garlic cloves
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 1/2 cup fresh dill, chopped, plus more for garnish
- 2 tablespoons tahini, plus more for garnish
- Zest and juice of 1 lemon
Instructions
- Preheat the oven to 425°F (220°C).
- In a medium bowl, toss the chopped zucchini and whole garlic cloves with the olive oil, kosher salt, onion powder, and cumin. Spread on a baking sheet and roast until the zucchini develops light char and the garlic is soft, about 15–20 minutes.
- Transfer the hot zucchini and garlic to the food processor. Add the chopped dill, tahini, lemon zest, and lemon juice. Blend until smooth, adding a tablespoon or two of water or olive oil if needed to reach desired consistency.
- Adjust seasoning to taste. Transfer to a serving bowl and garnish with chopped dill, a drizzle of tahini or olive oil, and optional sesame seeds or za’atar.
- Serve warm or at room temperature with pita, toasted flatbread, or fresh vegetables.
Notes
- A drizzle of olive oil and a sprinkle of za’atar make attractive and tasty garnishes.
- Ideal crudités include radish, cucumber, and heirloom carrots.
- The dip also works well as a sandwich spread—try it in pita with tomato salad, cucumber, and grilled chicken.