This easy roasted zucchini dip blends roasted zucchini, garlic, tahini, lemon, and dill into a creamy, healthy dip. Perfect with pita, crudités, or as a spread for wraps and sandwiches.
Zucchini Dip
If you’re looking for a light, fresh dip that’s just a little unexpected, this Roasted Zucchini Dip is it! Roasting the zucchini until it’s golden and blending it with garlic, lemon, dill, and tahini create this bright, nutty, herby dip that’s delicious. It reminds me of hummus, only lighter. It’s creamy without cream, healthy, and versatile. You can serve it as a dip with pita and veggies to make a mezze or spread it onto sandwiches and wraps. A great way to use up that summer zucchini!
Why This Works
I love Mediterranean mezze spreads—fresh, vibrant, and perfect alongside things like hummus, baba ghanoush, tzatziki, and warm pita—and this zucchini dip is the perfect addition.
- Light and flavorful: The zucchini doesn’t weigh down the spread.
- Adds a unique twist while still feeling authentic.
- Mezze: Pairs seamlessly with classic mezze dishes.
- In Season: A tasty way to use up seasonal zucchini.
- Multi-use: Delicious with crudités, pita, or as a spread for wraps and sandwiches.
Ingredients You’ll Need
Keep reading to learn more about the ingredients for this easy roasted zucchini dip. See the recipe card below for the exact measurements.
- Zucchini – Roasting concentrates its flavor and gives the dip a creamy base.
- Garlic – Roasts alongside the zucchini, adding sweetness and depth.
- Extra virgin olive oil – Helps everything caramelize.
- Spices – Salt, onion powder, and cumin give it savory balance.
- Tahini – Nutty, creamy, and essential for that Mediterranean flavor.
- Fresh dill – Bright and herby.
- Lemon zest and juice – Adds acidity and freshness.
How to Make Roasted Zucchini Dip
Keep reading to learn more about the ingredients for this easy roasted zucchini dip. See the recipe card below for the exact measurements.
- Roast the vegetables: Toss chopped zucchini and garlic cloves with olive oil, salt, onion powder, and cumin. Roast at 425°F until lightly charred, 15–20 minutes.
- Blend it up: While still warm, combine the roasted zucchini and garlic with dill, tahini, lemon zest, and juice. Blend until smooth and creamy.
- Finish and serve: Transfer to a bowl, drizzle with olive oil or extra tahini, and sprinkle with sesame seeds or za’atar if you’d like.
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
More Healthy Dips You’ll Love
This would be great with some pita and cut up veggies to make a mezze. Serve it with labne and any of this dips.
Yield: servings
Serving Size: 1 /4 cup
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Preheat oven to 425°F.
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In a medium bowl toss zucchini and garlic cloves with salt, onion powder, cumin and olive oil. Roast until charred, about 15 to 20 minutes.
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While the squash is still hot, blend with dill, tahini, lemon zest & juice. Garnish with dill, tahini, plus optional olive oil and za’atar.
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Serve with pita and crudites.
Last Step:
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- A drizzle of olive oil & even some za’atar is another great garnish. I also like to garnish with some sesame seeds so people know what’s inside.
- 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.
Serving: 1 /4 cup, Calories: 66 kcal, Carbohydrates: 4.5 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 0.5 g, Sodium: 194.5 mg, Fiber: 1 g, Sugar: 1.5 g
