Zucchini Feta Dip
So this is the cousin of BABA GANOUSH, but instead of eggplant we are opting for the good green stuff: zucchini, which is a vegetable I just can’t get enough of. I also added feta to my dip, of course, because feta always makes it betta. Sorry I have to say that.
So your going to peel and then saute the small chunks of your zucchini in some olive oil to get rid of all the water it contains. This process takes about 10 minutes and you want to be careful and keep your heat on medium. Next let them cool in a plate for 10 minutes and then process them with the rest of your ingredients. Taste and adjust the salt if needed.
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Zucchini Feta Dip
Equipment
Ingredients
Optional Toppings:
- drizzle olive oil
- chili pepper flakes
- parsley, chopped
- pine nuts
- Serve with toasted pita, chips or sliced bell peppers, carrots and celery sticks for dipping!
Instructions
- Heat your oil in a large deep skillet, and then toss in the squash pieces. Season with salt and pepper to taste. Saute on medium for around 10 minutes to remove all the liquids/water from the vegetable. Transfer to a plate to cool 10 minutes.
- Drop the zucchini into your food processor along with your feta, garlic, yogurt, tahini, lemon juice, parsley, paprika and salt and pepper to taste. Pulse until smooth, and taste to see if any salt needs to be added. Once you transfer to your bowl, garnish with olive oil and chili pepper flakes. Enjoy with some toasted pita, sliced bell pepper, carrots sticks, celery sticks or tortilla chips for dipping.
Nutrition
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Delicious thank you!
I wanted to make a healthy (but delicious) birthday dinner for my mom who eats a very clean, specified diet. Your recipes absolutely outdid themselves! I used this recipe, your chicken shawarma recipe, and the butternut squash dip. Not only my mom (a huge veggie lover), but my whole family, was RAVING over every single bite. I’m not the best cook either😂 It made me so happy to make her food she loved so much! Your recipes brought so much joy!
mine was very bitter. maybe too much tahini
I’ve been dying to try one of Stella’s recipes!!!!! I actually made this one and it turned out great! I love this recipe!
If there were any way to make it any better, it’d be nice to list the weight/volume/size of the zucchinis. My “large” (ahem) is someone else’s “small.” It still came out great!!!
-from someone with a LOT of harvested zucchinis!
Hi Athena, Glad you ended up liking the dip! And thanks for the kind review! I need to remember to write down the weights before cooking the veggies! My apologies!
can uou recommend a Tahini Brad I can buy from store
Hello Babita, I love the brand Seed and Mill!
Hi… can I make this ahead of time and put it in the fridge?
Hi Suhaya – yes you can make this in advance and refrigerate!
Made this tonight and served with grilled chicken breast, cucumber spears, cherry tomatoes, olives, and pita. Delicious!!
Also – I didn’t bother peeling the zucchini 😄
Hi Ana, love that you didn’t peel the zucchini! And it sounds delicious with the chicken etc!!!! Thanks for the review!
Hi love your recipes.
Can you tell me how many cups 3 lg zucchini would actually be approximately?
Thank you
Hi Wendy, I’m gonna say about 5 cups diced zucchini…
And thank you for the kind message!
It should fill a large deep skillet. Keep in mind they will reduce in size as they cook down.
Thank you for another delicious and easy recipe! I ate it with a greek style flat bread and it was perfect.
Hi Laurence, Thats wonderful! Glad it was enjoyed and thanks for the rating too!!
On the nutritional info. What is the serving size. Thank you!
Hi Barbara, there are 4 servings in this recipe.
hello! how long will this keep in the fridge?
Hi Jennifer, this will keep for 2 days in the fridge.
Awesome dip! Love the pinenuts, olives and pepper flakes on top too. Good with pita chips.
Hi Stuart, Thank you! Its a great use for your zucchini and its easy to make!
Amazing
Thank you Karen! Glad you enjoyed!