The perfect zucchini yogurt dip (Greek-style) that is creamy and full of flavor. Tips on how to avoid too liquid-y dip, make-ahead and toddler-friendly suggestions included.
We love dips, sauces and anything we can spread over a slice of bread.
In fact, since returning to work full time, I got ‘lazy’ cooking on Fridays. We usually run errands or play in the park every Saturday morning leaving no time for me to cook something for lunch. That is where dips come in handy. We usually buy some freshly baked bread at the local Bakery and have salad and dip spreads for lunch. Since my 2 year old can survive on Greek yogurt, this recipe is a go-to for our family almost every other week.
MAKE IT TODDLER-FRIENDLY: We make this easy and super tasty zucchini dip kid-friendly by excluding the garlic as ingredient. If you still want the garlic-y taste for yourselves -> divide the dip in two –> one bowl for the kiddos and the other for the grownups. Then add minced garlic to the grownups bowl. And voila, everyone is happy (I presume).
MAKE AHEAD: To make ahead, bake the zucchini as described in the recipe’s directions. Once they cool down, place them in a food container and store in the fridge (up to 24 hours). Then take out and add them to a food processor and mix well with fresh dill and yogurt.
MAKE IT CHUNKY: If you wish to feel the zucchini’s taste avoid the food processor whatsoever, or just pulse on a lower speed for less time.
AVOID TOO LIQUID-Y DIP: There are a few ways one can avoid making a (too) runny dip:
- Bake the zucchinis (or grill them alternatively). The process of baking/grilling evaporates most liquid but preserves taste and keeps zucchini tender and crisp.
- If your zucchini seem too ‘wet’ (you grated / sautéed the zucchini instead of baking/grilled them), drain them in a large Strainer Colander (like this one on Amazon) before adding to the yogurt.
- Use drained plain Greek yogurt if you want to get richer and creamier texture.
Healthy Zucchini Yogurt Dip
- 6 zucchinis, well washed, with skin on
- 1 garlic clove, (or more to taste)
- 3 tbsp olive oil
- 3 tbsp dill, chopped
- pinch of salt, optional
- 12 oz (approx. 250 g) Greek yogurt (plain)
Baked Zucchini Directions
- Wash zucchinis and cut in thin slices. I do not peel them as they taste better with skin on when baked/grilled.
- Place zucchini side by side on parchment baking paper.
- In a small bowl mix olive oil, 1 tbsp chopped dill (the rest is for the dip), garlic and salt and cover the zucchini slices with marinate.
- Place in preheated oven (180 C/ 360F) for about 15-20 min – until cooked. Zucchinis should be golden, but not crisp (soft on the inside and crisp on the outside also works)
- Remove from baking sheet/ parchment paper and set aside. Alternatively (for meal-prep) leave to cool and refrigerate in air-tight glass container.
How to make the DIP
- Place baked zucchini’s, Greek Yogurt, rest of chopped dill in a food processor and pulse until smooth paste is formed. Alternatively, add 1 garlic clove if desired.
- Enjoy on a slice of freshly baked (brown) bread, as addition to tacos, flat breads and/or as appetizer.