Zucchini Yogurt Dip

This fresh and zesty zucchini yogurt dip is a delicious addition to any platter! Serve alongside sourdough pita chips or crostini for a delicious snack any time!

Course Appetizer

Cuisine American

Keyword Condiment

Prep Time 10

Cook Time 30

Refrigeration 1

Total Time 1 40

Servings people

Calories 58kcal

Author Kate Freebairn

Equipment

Food Processor

Ingredients

800 g Zucchini (approx. 2 medium to large zucchini)
1 Head of Garlic
30 g Lemon Juice (juice of approx. 1 lemon)
30 g Olive Oil
1 teaspoon Salt
2 teaspoon Black Pepper
1 teaspoon Cumin (ground)
75 g Avocado (approx. 1 half of an avocado)
70 g Greek Yogurt

Instructions

Slice the zucchini length ways into 1cm strips and lay them out on a large baking tray. Cut the top off the head of the clove of garlic to expose the cloves. Drizzle the zucchini and garlic in olive oil and bake for 30 minutes at 200C.
Once roasted, remove from oven and allow to cool to room temperature.
Once the zucchini and garlic are cooled, squeeze the garlic cloves out of the head of garlic.
Add all of the ingredients to a food processor and blitz at high speed for around 30 seconds to 1 minute or until the ingredients have formed a smooth, creamy dip.
Place the zucchini yogurt dip into a bowl and refrigerate for around one hour.
When you're ready to serve, add fresh herbs, olive oil and cumin seeds to the middle of the dip.

Notes

Zucchini - I've used 2 zucchini fresh from my garden. They each weighed in around 400g before slicing and roasting. I left the skin on the zucchini for extra color and fibre in the dip.

Avocado - I've used 75g of avocado flesh (mine had been frozen before using, but fresh avocado is perfect). If you don't want to use avocado you could substitute it with tahini.

Nutrition