Roasted Zucchini Dip Recipe
Tangy, creamy, and even a little nutty, this zucchini dip is the perfect way to use up all those extra zucchini from the garden!
Servings: 4 servings
Equipment
Ingredients
- 2 large zucchinis sliced 1 inch thick
- 1 teaspoon salt divided
- 1 teaspoon pepper divided
- 3 Tablespoons olive oil
- 3 tablespoons tahini
- 2 garlic cloves
- 1/4 cup Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C).
- Arrange the zucchini slices on a baking pan. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, and drizzle with 3 tablespoons olive oil.2 large zucchinis, 1 teaspoon salt, 1 teaspoon pepper, 3 Tablespoons olive oil
- Bake in the preheated oven for 30 minutes until the zucchini is tender.
- Once the zucchini is done, transfer the slices to a food processor.
- Add the tahini, garlic cloves, the remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and Greek yogurt to the food processor.3 tablespoons tahini, 2 garlic cloves, 1/4 cup Greek yogurt
- Blend until the mixture is smooth and creamy.
- Taste and adjust seasoning if needed.
- Enjoy this creamy zucchini dip as a delightful spread or a dip for your favorite vegetables and crackers!
Nutrition
Serving: 1serving | Calories: 749kcal | Carbohydrates: 27g | Protein: 18g | Fat: 67g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 40g | Cholesterol: 3mg | Sodium: 2393mg | Potassium: 1352mg | Fiber: 7g | Sugar: 12g | Vitamin A: 828IU | Vitamin C: 74mg | Calcium: 203mg | Iron: 4mg
