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Zucchini Dip Recipe

This luscious, flavorful Zucchini Dip is a delicious way to use your garden zucchini! Serve it up with pita chips or crackers for a tasty, healthy appetizer everyone will love. Vegan and Gluten-Free.

4.9 from 154 votes
30 mins
Total Time
2
cups
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Zucchini Dip

How to Make the Best Zucchini Dip

If you’re looking for a lighter, healthier alternative to traditional hummus, this zucchini dip is an absolute game-changer. Made with garden-fresh zucchini, tahini, and aromatic herbs, it delivers all the creamy, satisfying texture you crave without the heaviness. It’s naturally vegan and gluten-free, making it perfect for serving to guests with dietary restrictions.

The secret to this dip’s incredible flavor lies in how you cook the zucchini. Whether you choose to grill, roast, or sauté, cooking the zucchini until it’s tender and slightly caramelized brings out its natural sweetness and creates a silky-smooth base. The tahini adds richness while the fresh herbs give it a vibrant green color and bright, fresh taste.

Serve this beautiful dip with warm pita chips, crispy crackers, or fresh vegetable crudités. It’s perfect for summer gatherings when zucchini is abundant, but it’s delicious any time of year. Top it with a drizzle of good olive oil and a sprinkle of Za’atar for an elegant presentation that’s sure to impress.

Zucchini Dip

Zucchini Dip

This luscious, flavorful Zucchini Dip is a delicious way to use your garden zucchini! Serve it up with pita chips or crackers for a tasty, healthy appetizer everyone will love. Vegan and Gluten-Free.

4.9 from 154 votes
CourseAppetizer
CuisineAmerican
Keywordzucchini dip, zucchini hummus, vegan dip, gluten-free appetizer, healthy appetizer
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings2 cups
Calories72kcal
AuthorChristina Hill
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Ingredients

Zucchini Dip

Optional

Instructions

Prepare the Zucchini

  1. If grilling or roasting, cut zucchini into ⅓-inch thick strips, brush with olive oil, and season with salt. If sautéing, either dice or shred the zucchini.
  2. For grilling: Place on a greased grill over medium heat until charred and translucent.
  3. For roasting: Place on a parchment-lined baking sheet and roast in a 375°F oven until tender and translucent, about 15-20 minutes. Don't let it get too dark.
  4. For sautéing: Heat an extra-large skillet over medium heat with olive oil, season with salt, and sauté until translucent and tender, about 15 minutes.

Make the Dip

  1. Place the cooked zucchini and the rest of the ingredients in a food processor and purée until vibrant green and smooth. To get it extra vibrant green, add more herbs and blend thoroughly.
  2. Taste and adjust salt and lemon to taste. Stir in a little yogurt for extra creaminess if desired.
  3. Place in a serving bowl, making a little circular well using a spoon. Drizzle olive oil in the well, sprinkle with Za'atar or Dukkah and fresh herbs.
  4. Serve warm or chilled with pita chips or crackers.

Notes

  • Summer squash can be used instead of or in addition to zucchini.
  • For very large zucchini with thick skin, halve lengthwise, roast in the oven, then scoop out the flesh, leaving the skin behind.
  • The dip can be stored in an airtight container in the refrigerator for up to 5 days.
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