Lemon & Dill Roasted Zucchini Dip

photo of roasted zucchini dip with lemon, zucchini, crackers and dill

5 from 60 votes

This creamy roasted zucchini dip is flavored with refreshing fresh dill and lemon to create a delicious dip perfect for summer!

Prep Time8

Cook Time22

Total Time30

Course: Appetizer, Snack

Cuisine: American

Diet: Vegan

Servings: 2 tablespoon servings

Calories: 48kcal

Author: Allie Petersen

Ingredients

2 medium zucchinis washed and cut into 1 inch thick rounds
3 cloves garlic minced
1 tablespoon extra virgin olive oil
¼ cup high quality tahini
1 teaspoon lemon zest
3 tablespoon fresh lemon juice juice of one large lemon
1 tablespoon chopped fresh dill
¼ teaspoon 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

Tips:

- 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.

FAQ:

Should I peel my zucchini before roasting?

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.

Substitutions:

- Instead of tahini use peanut butter, almond butter, or greek yogurt.

- Instead of fresh dill you can use dried dill (1 tablespoon fresh= 1 teaspoon 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 ⅛ teaspoon of garlic powder.

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