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Healthy Zucchini Yogurt Dip

Creamy Zucchini Dip with baked zucchinis, Greek Yogurt and handful of herbs & spices. A go-to easy dip recipe that is best enjoyed on a slice of dark bread or combined with green salad for lunch/dinner.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Dip
Cuisine: Eastern, European
Servings: 6 people


  • 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.
  • OR: Our Greek Zucchini Chips recipe is perfect for making this Greek Yogurt Dip.

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.


For make-ahead option, chunky variations, preventing dip form being too runny or simply making it kid-friendly, please refer to notes above recipe (if you haven’t done so already).
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