Lemon & Dill Roasted Zucchini Dip Recipe

Introduction

This Lemon & Dill Roasted Zucchini Dip is a fresh and flavorful twist on a classic veggie dip. Roasting the zucchini and garlic adds a rich, smoky depth, while lemon and dill bring brightness and herbaceous notes. It’s perfect as a snack or party appetizer.

Ingredients

• 2 medium zucchinis, washed and cut into 1 inch thick rounds
• 3 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 3 tbsp high quality tahini
• 1 tsp lemon zest
• 3 tbsp fresh lemon juice (juice of one large lemon)
• 1 tbsp chopped fresh dill
• 1/4 tsp salt, plus more to taste
• Pinch of black pepper

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wash and slice the zucchinis into approximately 1 inch thick rounds.
2. Step 2: In a bowl, toss the zucchini rounds with olive oil and minced garlic until evenly coated.
3. Step 3: Spread the zucchini rounds in a single layer on a baking sheet. Place the sheet on the top shelf of your oven and roast for 22-25 minutes, flipping the slices halfway through, until they are slightly browned.
4. Step 4: Transfer the roasted zucchini and garlic pieces to a food processor. Add tahini, fresh dill, lemon zest, lemon juice, salt, and black pepper.
5. Step 5: Blend the mixture until smooth, stopping to scrape down the sides as needed. Taste and adjust salt and pepper accordingly.
6. Step 6: Serve the dip warm or chill it for 1-2 hours before serving. Enjoy with fresh veggies, pita, or crackers!

Tips & Variations

• For a creamier texture, add a tablespoon of Greek yogurt or a splash of water while blending.
• Swap fresh dill for fresh parsley or mint for a different herb twist.
• If you prefer a smoky flavor, try roasting the zucchini over a grill instead of the oven.
• Add a pinch of smoked paprika or chili flakes for some heat.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or serve chilled. Stir well before serving if reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this dip?

Fresh zucchini works best for roasting to achieve the right texture and flavor. Frozen zucchini tends to be watery and may affect the dip’s consistency.

Is tahini necessary in this recipe?

Tahini adds a rich, nutty flavor and creaminess to the dip, but you can substitute it with Greek yogurt or unsweetened nut butter if needed.

Lemon & Dill Roasted Zucchini Dip Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

This Lemon & Dill Roasted Zucchini Dip is a vibrant and creamy appetizer that combines the earthiness of roasted zucchini and garlic with the bright flavors of lemon and fresh dill. Perfect as a healthy snack or party dip, it’s easy to prepare and can be served warm or chilled.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: About 1.5 cups (serves 4–6 as a dip) 1x
• Category: Dip
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 2 medium zucchinis, washed and cut into 1 inch thick rounds
• 3 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 3 tbsp high quality tahini
• 1 tsp lemon zest
• 3 tbsp fresh lemon juice (juice of one large lemon)
• 1 tbsp chopped fresh dill
• 1/4 tsp salt (add more to taste)
• Pinch black pepper

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the zucchini. This high heat will ensure the zucchini develops a nice browned exterior.
2. Prepare Zucchini: Wash the zucchinis and cut them into rounds approximately 1 inch thick to ensure even roasting and maintaining some texture.
3. Season Zucchini: In a bowl, toss the zucchini rounds with the extra virgin olive oil and minced garlic, making sure all pieces are coated evenly for optimal flavor development.
4. Roast Zucchini: Spread the zucchini rounds in a single layer on a baking sheet placed on the top shelf of your oven. Roast for 22-25 minutes, flipping the pieces halfway through to achieve even browning. The zucchini should be slightly browned and tender once done.
5. Blend the Dip: Transfer the roasted zucchini and garlic along with tahini, fresh dill, lemon zest, lemon juice, salt, and black pepper into a food processor. Blend until smooth and creamy. Adjust seasoning by adding more salt and pepper to taste.
6. Serve: The dip can be served either warm immediately or chilled in the refrigerator for 1-2 hours for enhanced flavors. Enjoy with your favorite chips, bread, or vegetables!

Notes

• Make sure to include all the delicious roasted garlic pieces in the food processor for maximum flavor.
• You can adjust the lemon juice and zest amounts to your preferred level of tartness.
• If you prefer a chunkier texture, pulse the food processor less to retain some bite.
• The dip stores well in the refrigerator for up to 3 days.
• Use fresh dill for the best flavor; dried dill will change the taste profile.

Keywords: Zucchini dip, roasted zucchini recipe, lemon dill dip, healthy dip, tahini dip, vegetarian appetizer