roasted zucchini dip with veggies and crackers

This creamy, flavorful roasted zucchini dip is easy to make, perfect for entertaining, and doubles as a delicious sandwich spread.

 

Summer is the season of bountiful zucchini harvests, and finding delicious ways to use up this versatile vegetable is always a welcome challenge. This roasted zucchini dip has become a favorite of mine. It goes so well with whatever I have on hand, like fresh veggies, crackers, or tortilla chips. 

 

It also makes a fantastic addition to any antipasto platter. You can make it hours ahead of serving time, which made it super convenient. 

 

 This blog post contains affiliate links. Read my full disclosure here.

Mindful Meal Planner

Is It a Dip or Spread?

 

Just like my Whipped Feta Cheese Dip, the answer is both!

 

It is an amazing dip, perfect for snacking by yourself or sharing with your guests, but it is also a delicious spread to replace mayo on your favorite sandwiches. It was an incredible addition to my avocado BLT sandwich and also goes great on a turkey sammie. Absolutely delish!

 

The zucchini dip will also work well on top of little toasts for a great snack.

 

How To Pick Out Zucchini

 

Selecting the right zucchini can make all the difference in your recipes. If you don’t have a green thumb to grow your own fresh zucchini, there are some tips to help you choose  zucchini to ensure you get the best flavor and texture.

 

Look for Small to Medium Size: Smaller zucchini (about 6-8 inches long) are usually more tender and flavorful. Larger zucchini can be more watery and have a tougher texture.

 

Check the Skin: Choose zucchini with smooth, vibrant skin. Avoid those with nicks, cuts, or bruises. The skin should be firm and free of wrinkles.

 

Feel the Weight: A good zucchini should feel heavy for its size. This indicates that it is fresh and full of moisture.

 

Check for Firmness: Gently squeeze the zucchini. It should feel firm and not give under pressure. Soft spots can be a sign of over-ripeness or spoilage.

 

Inspect the Stem: If the stem is still attached, it should be fresh and green. A dry or shriveled stem can indicate that the zucchini is past its prime.

 

Color Matters: While green zucchini is the most common, you can also find yellow varieties. No matter the color, look for a consistent hue without blemishes or discoloration.

 

roasted zucchini dip

 

Looking for another quick appetizer, try my Chicken Salad Wonton Cups!

 

Roasted Zucchini Dip

 

 

This dip is a wonderful make-ahead recipe. The chilling time in the refrigerator allows the flavors to blend and deepen, making it even more delightful when served. 

 

 

ingredients for roasted zucchini dip

 

 

Ingredients:

2-3 medium zucchini
1 small onion
½ cup plain Greek yogurt
½ cup cream cheese
½ cup lemon juiced
1 tbsp olive oil
1 cup fresh parsley or basil
salt & pepper

 

Cool Bean Cooking Tip: Begin with a little prep beforehand:

Wash the zucchini and pat dry.
Take the cream cheese out of the fridge ahead of time to soften.

 

Preheat the oven to 400°F. For easy clean up, line a rimmed baking sheet with a piece of parchment paper.

 

Slice the zucchini and onion into thin, 1/8” slices.

 

In a large bowl, gently toss the zucchini and onion with olive oil, making sure they are evenly coated. Season with your salt and pepper.

 

roasting zucchini and onions

 

Arrange the vegetables in a single layer on your prepared baking sheet. Place the sheet in the oven and roast the vegetables until they are tender and lightly golden, which should take about 18 – 20 minutes. This is going to bring out the natural sweetness of the zucchini and onion.

 

zucchini dip being made in a food processor

 

Once the vegetables are roasted to perfection, transfer them to a blender or food processor. Add the Greek yogurt, cream cheese, fresh herbs (parsley, basil, or a combination), and lemon juice. Blend the mixture until it is smooth and creamy. At this point, I like to taste the dip and adjust the seasoning with additional salt, pepper, and/or lemon juice as needed.

 

zucchini dip in food processor

 

For the best results, place the dip in the refrigerator to chill for at least 90 minutes. This chilling time allows the flavors to meld together, enhancing the overall taste of the dip.

 

Serving Suggestions

 

When you’re ready to serve, pair this delightful Roasted Zucchini Dip with an assortment of fresh vegetables and crackers. It’s a perfect match for crunchy veggies like carrots, bell peppers, and cucumbers, as well as a variety of crispy crackers.

 

Don’t forget this dip also makes a fantastic spread for sandwiches, offering a fresh and tangy alternative to traditional mayonnaise.

 

Store your leftovers in an airtight container in the refrigerator for up to 5 days.

 

fresh zucchini dip

 

Looking for more appetizer/snack recipes? Check these out:
Cranberry Pecan Cheese Ball

Roasted Red Pepper Hummus
Greek Salad Skewers
Spicy Tuna Cucumber Bites

 

An incredibly simple appetizer, this roasted zucchini dip comes together quickly and is perfect for summer entertaining and snacking. It’s a real crowd-pleaser!

 

 

roasted zucchini dip

 

Did you give this zucchini dip a try? Let me know in the comments below or tag a photo with @coolbeanliving on social media so I can see how it turned out!

roasted zucchini dip with veggies and crackers

Roasted Zucchini Dip

CoolBeanCooking
Creamy, flavorful roasted zucchini dip that is easy to make, perfect for entertaining, and doubles as a delicious sandwich spread.
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours
Course Snack
Cuisine American, Entertaining
Servings 4 servings

Ingredients
  

  • 2-3 medium zucchini
  • 1 small onion sliced
  • ½ cup plain Greek yogurt
  • ½ cup cream cheese softened
  • ½ cup lemon juiced
  • 1 tbsp olive oil
  • 1 cup fresh parsley or basil
  • salt & pepper to taste

Instructions

  • Preheat oven to 400°. Line a baking sheet with parchment paper.
  • Wash and slice the zucchini and onion into thin slices.
  • In a large bowl, gently toss zucchini and onion with olive oil. Add salt and pepper, to taste.
  • Arrange the vegetables in a single layer on the lined baking sheet. Roast in the oven until lightly golden and tender, about 18-20 minutes.
  • Transfer cooked vegetables to a blender or food processor. Add in Greek yogurt, cream cheese, fresh parsley, and lemon juice. Process until crea,y and smooth.
  • Chill in the fridge for at least 90 minutes prior to serving.
Keyword dip, sandwich spread, zucchini

Have You Tried This Recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.