Lemon & Dill Roasted Zucchini Dip
This lemon & dill roasted zucchini dip is creamy and refreshing! It has a smooth, whipped texture from the roasted zucchini. It’s easy to make and is a great summer dip to use up those extra zucchinis.
This refreshing lemon & dill roasted zucchini dip is a great recipe to use up those zucchinis this summer! This creamy dip comes together in less than 30 minutes and most of that time is just waiting for it to bake. I love to serve this delish dip with some pita bread or crackers!
Can’t get enough of zucchini recipes? Try out this Peach Zucchini Bread or Roasted Zucchini & Broccoli with Lemon and Garlic! You can find tons of delish zucchini recipes in this list of 20+ Vegan Zucchini Recipes which is great way to use up extra summer squash.
Ingredients
- Medium zucchini: Make sure to wash it but peeling isn’t necessary for this zucchini dip.
- Olive oil: A little bit on the zucchini while it roasts will deepen the flavor. You can make this oil free if you prefer.
- Tahini: This adds some creaminess to the dip. Make sure to use a high quality tahini that is smooth (not chunky) so you have a creamy zucchini dip.
- Fresh dill: For the best flavor use fresh dill in this recipe. Got extra dill? Try out these dill pickle potato chips!
- Fresh Lemon Juice & Lemon Zest: This compliments the dill and the fresh zucchini perfectly! If you love lemon you need to try out my lemony kale & white bean soup
- Fresh Garlic cloves: Roast some garlic with the zucchini to add a deeper flavor to your dip.
- Salt & black pepper
Optional additions:
- Red pepper flakes for a little heat
Substitutions
Don’t have an ingredient? Don’t worry!
- Instead of tahini use peanut butter, almond butter, or greek yogurt.
- Instead of dill you can try another herb like parsley.
- Instead of fresh garlic cloves you can use garlic powder. 1 clove of garlic is roughly equivalent to 1/8 teaspoon of garlic powder.
Equipment
Instructions
Step 1: Start by preheating your oven to 400F. Wash and slice your zucchini into roughly 1 inch thick rounds.
In a bowl, add zucchini rounds and drizzle with olive oil and add minced garlic cloves.
Step 2: Spread onto baking sheet in a single layer (spread out evenly) and bake for 22-25 minutes, flipping halfway through. Zucchini should be slightly browned.
Step 3: In a food processor, add roasted zucchini with garlic pieces, tahini, fresh dill, lemon zest and juice, and salt and pepper. Blend until smooth. Add more salt and pepper to taste.
Step 4: Serve zucchini dip either warm or chilled for 1-2 hours. Enjoy!
What to Serve with Zucchini Dip
Pair it with your favorite dipper. I personally love pretzel crisps because the crunchiness pairs perfectly with the smooth dip.
- Pita chips or bread
- Tortilla chips
- Crackers
- Pretzel crisps
- Carrot sticks or Red pepper strips
When to Enjoy this Dip
This zucchini dip is versatile and great for many occasions!
- Summer BBQ or picnic
- Afternoon snack
- As a sandwich spread at lunchtime
- For a game day
- As an appetizer for a party
Make these refreshing Mediterranean Cucumber Bites as another great app with this dip for the summertime!
Storage
Store leftover zucchini dip in an airtight container for up to 5 days.
FAQ
Peeling the zucchini before roasting for a dip is a matter of personal preference. The skin of zucchini is edible and contains nutrients, so you can choose to leave it on if you like. The skin does not create a bitter taste in this dip.
Either! I personally prefer it warm right after it is blended, but it tastes great either way. You can chill it for a few hours and it will thicken up.
Pro Tips
- How large you cut your zucchini rounds could affect cook time. Try to cut them as uniform as possible. If you zucchini haven’t browned at all and are still hard at 22 minutes, keep them in for a little longer until they are cooked through.
- Use a high quality tahini for this zucchini dip. You want one that is smooth and creamy, not chunky.
- Fresh dill and lemon tastes the best for this recipe but you can also use dried dill or lemon juice from concentrate if needed.
Other Delicious Dips:
⭐️I highly recommend this Mango Avocado Salsa or Cowboy Caviar for another refreshing summer dip (great for poolside or BBQs!)
Lemon & Dill Roasted Zucchini Dip
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 2 medium zucchinis washed and cut into 1 inch thick rounds
- 3 cloves garlic minced
- 1 tbsp extra virgin olive oil
- 1/4 cup high quality tahini
- 1 tsp lemon zest
- 3 tbsp fresh lemon juice juice of one large lemon
- 1 tbsp chopped fresh dill
- 1/4 tsp salt add more to taste
- pinch black pepper
Instructions
- Start by preheating your oven to 400F. Wash and slice your zucchini into roughly 1 inch thick rounds. In a bowl, add zucchini rounds and drizzle with olive oil and add minced garlic cloves.
- Spread onto baking sheet in a single layer (spread out evenly) and bake on TOP SHELF for 22-25 minutes, flipping halfway through. Zucchini should be slightly browned.
- In a food processor, add roasted zucchini with garlic pieces, tahini, fresh dill, lemon zest and juice, and salt and pepper. Blend until smooth. Add more salt and pepper to taste. *Make sure to add all those delicious roasted garlic pieces to your food processor!
- Serve dip either warm or chilled for 1-2 hours. Enjoy!
Notes
-
- How large you cut your zucchini rounds could affect cook time. Try to cut them uniform if possible. If you zucchini haven’t browned at all and are still hard at 22 minutes, keep them in for a little longer until they are cooked through.
-
- Use a high quality tahini for this recipe. You want one that is smooth and creamy, not chunky.
-
- Fresh dill and lemon tastes the best for this recipe but you can also use dried dill or lemon juice from concentrate if needed.
-
- Instead of tahini use peanut butter, almond butter, or greek yogurt.
-
- Instead of fresh dill you can use dried dill (1 tbsp fresh= 1 tsp dried). You can also try another herb like parsley.
-
- Instead of fresh garlic cloves you can use garlic powder. 1 clove of garlic is roughly equivalent to 1/8 teaspoon of garlic powder.
This was great! I really liked the tahini with the fresh dill. This was a new-to-me way to use up zucchini and it was a tasty snack.
Such a unique and interesting dip! Love the use of zucchini since I have so many right now in the garden and the tahini gives it a bit of a hummus vibe. Delicious with the lemon and dill flavor!
Roasted Zucchini has a very interesting flavor and I loved it so much. Very good with toast as well.
Tahini and zucchini are an absolute dream team. I had no idea they tasted so great together! This dip was easy to make and is packed with Mediterranean flavor. Delicious.
This zucchini dip is such a great way to use up garden produce! And the dill is so fresh tasting!
I’m always looking for clever ways to use up the zucchini that my garden produces like crazy this time of year, and this recipe caught my eye. Super easy and yummy option that I’ll be adding into the rotation all summer long!
Thanks Melissa- glad you found a good use for the zucchini 🙂 I love this one!