Roasted Zucchini Dip

Whenever I think of summer gatherings, I can’t help but remember the joy of sharing a delicious Roasted Zucchini Dip with friends and family. This dip isn’t just food; it’s a beautiful memory in the making. I recall a sunny afternoon on my patio, where the air was filled with laughter and the irresistible aroma of roasted vegetables. That day, I decided to whip up this easy yet flavorful dip, and it quickly became the star of the show. We dipped fresh veggies and warm pita into the creamy, vibrant mixture, and every bite was a burst of flavor. It was a hit! It’s amazing how simple ingredients like zucchini, garlic, and a splash of olive oil can come together to create something so delightful. Each scoop was a reminder of the summer harvest, and I knew I had to share this recipe with everyone I know.

What to Buy for Roasted Zucchini Dip

When it comes to making the perfect Roasted Zucchini Dip, the ingredients are key. Each plays a vital role in creating the delightful flavor and creamy texture that we all love. The main players here are zucchini and tahini, which combine to create a dip that’s both refreshing and satisfying.

• Zucchini: This summer squash not only adds a unique flavor but also lends a creamy texture when roasted and blended. Aim for smaller zucchinis for the best taste.
• Garlic: A few cloves of garlic add depth and aroma, elevating the dish to new heights.
• Kosher salt: Essential for bringing out the flavors of your ingredients, a touch of salt can make all the difference.
• Onion powder: This ingredient enhances the overall flavor without the need for fresh onions, making it a convenient addition.
• Cumin: A warm spice that adds a hint of earthiness, cumin pairs beautifully with the zucchini.
• Extra virgin olive oil: Not only does it help the roasting process, but it also contributes to the rich texture of the dip.
• Dill: This herb adds a fresh, aromatic quality that perfectly complements the other flavors.
• Tahini: A smooth sesame paste, tahini is the secret to achieving that creamy consistency.
• Lemon: The zest and juice of a lemon add brightness and acidity, balancing the flavors beautifully.

How to Make Roasted Zucchini Dip

Making your own Roasted Zucchini Dip is a wonderful way to bring the flavors of summer into your kitchen. Follow these detailed steps to create a dip that’s bursting with taste.

1. Preheat your oven to 425°F (220°C). This high temperature helps to caramelize the zucchini and garlic, creating a richer flavor.
2. In a medium bowl, toss the chopped zucchini and garlic cloves with kosher salt, onion powder, cumin, and extra virgin olive oil. Make sure to coat them evenly for the best flavor.
3. Spread the mixture onto a baking sheet in a single layer. This ensures that they roast evenly and get a nice char.
4. Roast in the oven for about 15 to 20 minutes. You’ll want the zucchini to be tender and have a nice golden-brown color. Keep an eye on it to avoid overcooking!
5. Once roasted, remove the baking sheet from the oven and let it cool for a couple of minutes. This will make it easier to handle.
6. In a mini food processor, combine the roasted zucchini and garlic with dill, tahini, and the zest and juice of the lemon. Blend until smooth.
7. Taste the dip and adjust seasoning as necessary. You might find it needs a pinch more salt or a dash more lemon juice.
8. Transfer the dip to a serving bowl and garnish with extra dill, tahini, and a drizzle of olive oil if desired.
9. Serve your Roasted Zucchini Dip with warm pita breads, crunchy crudites, or your favorite dippers.
10. Enjoy the delightful blend of flavors and watch it disappear at your next gathering!

Make It Your Own

One of the joys of cooking is making a recipe your own. Here are some fun ways to customize your Roasted Zucchini Dip:

• Storage: Store leftovers in an airtight container in the fridge for up to three days, and make sure to give it a good stir before serving again.
• Freezing: While this dip is best fresh, you can freeze it in small portions for up to a month. Just thaw and re-blend before serving.
• Pairing: This dip is fantastic with pita chips, fresh vegetables, or even spread on sandwiches for a flavorful twist.
• Variations: Consider adding roasted red peppers or sun-dried tomatoes for a different flavor profile.
• Garnishing: Experiment with different toppings like crushed nuts or feta cheese for added texture and flavor.

Best Served With

Now that you’ve mastered the art of making Roasted Zucchini Dip, it’s time to talk about how to serve it for maximum enjoyment. Here are some great ideas:

• Pita Bread: Serve warm pita bread alongside your dip for a classic pairing that never disappoints.
• Crudites: Fresh, crunchy vegetables like carrots, bell peppers, and cucumber make excellent dippers.
• Crackers: A variety of crackers can add a delightful crunch and are perfect for those who prefer a less traditional dipper.
• Sandwich Spread: Use this dip as a spread on sandwiches or wraps for a creamy, flavorful twist.
• Party Platter: Incorporate the dip into a larger appetizer platter with olives, cheeses, and other dips for a stunning presentation.
• Picnics: This dip is a fantastic addition to a picnic basket, lending itself well to outdoor dining.
• Game Day: Perfect for game day snacking, serve it alongside other finger foods like sliders and wings.
• Garnish: Consider garnishing with additional fresh herbs or a sprinkle of za’atar for a beautiful touch.

FAQ

Conclusion

This Roasted Zucchini Dip recipe truly highlights the essence of summer with its fresh ingredients and vibrant flavors. It’s not just a dip; it’s an experience to share with those you love. I encourage you to give it a try and see how it brightens your next gathering. Enjoy the process and share the joy of good food!

Roasted Zucchini Dip

The ultimate blend of fresh summer flavors, this Roasted Zucchini Dip is creamy, nutritious, and perfect for any gathering. Made with simple ingredients like zucchini and tahini, it’s a crowd-pleaser that everyone will love. Treat yourself to this easy recipe tonight!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Appetizers, Side Dishes

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups Zucchini chopped (about 3 small or 2 medium zucchini)
• 3-4 cloves Garlic
• 1 teaspoon Kosher salt
• 1 teaspoon Onion powder
• 1 teaspoon Cumin
• 1 tablespoon Extra virgin olive oil
• ½ cup Dill chopped, plus more for garnish
• 2 tablespoons Tahini plus more for garnish
• 1 lemon Lemon zest and juice of

Equipment

• mini food processor

Method

 

1. Preheat oven to 425°F.
2. In a medium bowl toss zucchini and garlic cloves with kosher salt, onion powder, cumin and extra virgin olive oil. Roast until charred, about 15 to 20 minutes.
3. While the squash is still hot, blend with dill, tahini, lemon zest & juice. Garnish with dill, tahini, plus optional olive oil and za’atar.
4. Serve with pita and crudites.

Notes

• A drizzle of olive oil: is another great garnish.
• Ideal crudites: radish, cucumber, and heirloom carrots.
• This also makes a great spread: I had some on a pita that I topped with tomato salad, cucumbers & chopped chicken.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.