Zucchini Dip

Picture a bowl of pale green, velvety dip, flecked with fresh herbs and ribbons of golden olive oil, surrounded by warm pita, crisp vegetables, and crunchy crackers.

This zucchini dip is a light, invigorating appetizer that comes together surprisingly fast—perfect when you need something impressive in under 30 minutes.

It’s ideal for busy weeknights, casual hosts, beginner cooks, and anyone looking for a fresh way to use up extra zucchini.

I still remember the evening friends dropped by unannounced; I’d almost nothing prepared, just a pile of zucchini in the crisper.

This dip saved the night—whizzed together in minutes, set out on a big board, and suddenly it felt like I’d planned a relaxed, thoughtful spread all along.

It shines at weekend gatherings, easy entertaining, or as a quick lunch alongside leftover roast chicken or salad.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, fresh Mediterranean flavors in every creamy, tangy bite
• Makes excellent use of abundant summer zucchini with minimal effort
• Balances light yogurt creaminess with salty feta and aromatic dill
• Serves as a versatile appetizer, sandwich spread, or veggie dip
• Prepares ahead easily, improving in flavor as it chills

Ingredients

• 3 medium zucchini, grated — choose firm, unblemished ones
• 1 tbsp olive oil — good extra-virgin for better flavor
• 1 small onion, finely chopped — yellow or white both work
• 2 cloves garlic, minced — fresh, not pre-chopped in oil
• 200 g Greek yogurt, full-fat — thick, strained style
• 60 g feta cheese, crumbled — pick a brined block for best taste
• 2 tbsp fresh dill, finely chopped — stems removed
• 1 tbsp lemon juice, freshly squeezed — not from a bottle
• 0.5 tsp fine salt — adjust to taste at the end
• 0.25 tsp freshly ground black pepper — grind just before using
• 0.25 tsp ground cumin (optional) — adds gentle warmth
• 1 tbsp olive oil, for drizzling — fruity extra-virgin if possible
• 0.5 tsp finely grated lemon zest (optional) — only the yellow peel

Step-by-Step Method

Grate & Drain the Zucchini

Wash and trim the zucchinis, then grate them on the coarse side of a box grater or using a food processor. Place the grated zucchini in a fine-mesh strainer or colander.

Sprinkle lightly with salt and let it sit for about 10 minutes. This step helps draw out excess water, which keeps the finished dip thick and flavorful.

Squeeze Out the Moisture

Transfer the rested zucchini to a clean kitchen towel or cheesecloth. Gather the cloth around the zucchini and twist firmly to squeeze out as much liquid as possible.

Work in batches if needed. Removing moisture at this stage prevents the dip from becoming watery and helps the flavors of the yogurt, feta, and herbs stand out.

Sauté the Aromatics

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes until soft and translucent, stirring occasionally.

Add the minced garlic and sauté for another 30–60 seconds. Stir constantly so the garlic softens and turns fragrant without browning or burning.

Cook the Zucchini Mixture

Add the well-squeezed zucchini to the skillet with the onion and garlic. Stir to combine everything evenly.

Cook for 5–7 minutes over medium heat, stirring occasionally, until the zucchini is lightly softened and no visible liquid remains.

Remove the skillet from the heat and let the mixture cool completely to room temperature before mixing with the dairy.

Mix the Yogurt & Cheese Base

In a mixing bowl, combine the Greek yogurt and crumbled feta. Stir until the feta is evenly distributed. Add the chopped dill, lemon juice, salt, black pepper, and cumin if you’re using it. Mix thoroughly to create a smooth, flavorful base.

Taste briefly and note whether you may want more lemon or seasoning later.

Fold In the Zucchini & Adjust

Add the cooled zucchini, onion, and garlic mixture to the yogurt base. Fold gently with a spatula or wooden spoon until everything is fully combined and evenly speckled with herbs and vegetables.

Taste and adjust the seasoning with more salt, pepper, or lemon juice.

Aim for a balanced, bright, and slightly tangy flavor before chilling.

Chill & Finish for Serving

Cover the bowl tightly and refrigerate the dip for at least 30 minutes so the flavors meld. When ready to serve, transfer to a clean serving bowl.

Drizzle the top with olive oil and sprinkle with lemon zest if desired. Serve the dip chilled or cool with toasted pita, crusty bread, or fresh vegetables for dipping.

Ingredient Swaps

• Use labneh or strained regular yogurt instead of Greek yogurt; for dairy-free, swap in a thick, unsweetened coconut or almond yogurt and omit feta or replace it with a vegan feta-style cheese.
• Replace dill with mint, parsley, or a mix of soft herbs depending on what’s available or your regional flavors.
• If feta is pricey or hard to find, use another brined white cheese (like Bulgarian sirene) or a crumbly goat cheese; for milder flavor, use a small amount of grated Parmesan.

You Must Know

• Doneness • If the zucchini still looks glossy or “wet” in the pan: keep it over medium heat, stirring occasionally, until the shreds look matte, separate easily, and no liquid gathers when you drag a spoon across the skillet (usually 5–7 minutes). This prevents a loose, watery dip later.
• Avoid • If you’re tempted to skip squeezing the zucchini: press the salted shreds in a towel over the sink until almost no liquid drips out and the bundle feels light and compact (you’ll often lose 1/3–1/2 of the volume). Too much retained water will dilute the yogurt, dulling the lemon, garlic, and dill.
• Troubleshoot • For a dip that turned out too thin after chilling: fold in 2–3 extra tablespoons of Greek yogurt and a small handful (10–15 g) of extra feta, then let it sit another 15–20 minutes in the fridge. The added proteins tighten the texture and restore body without making it greasy.
• Flavor Boost • When tasting before serving and it feels “flat”: add just 1–2 teaspoons more lemon juice and a pinch (about 1/8 tsp) extra salt, then wait 5 minutes and taste again. Acidity and salt sharpen the dill and garlic; giving it a few minutes lets the flavors rebalance.
• Make-Ahead • To serve this the next day without it stiffening too much: pull it from the fridge 20–30 minutes before serving, stir in 1–2 teaspoons of olive oil or a spoonful of yogurt, and check seasoning once it’s closer to cool room temperature. The flavors are more pronounced when it isn’t fully chilled.

Serving Tips

• Serve chilled with warm pita wedges, crusty bread slices, or seeded crackers.
• Offer alongside crudités like cucumber, carrot sticks, bell peppers, and cherry tomatoes.
• Spoon into a shallow bowl, drizzle with olive oil, and sprinkle extra dill or lemon zest.
• Use as a spread in Mediterranean-style sandwiches, wraps, or veggie burgers.
• Present on a mezze platter with hummus, olives, and marinated feta.

Storage & Make-Ahead

This zucchini dip keeps well in the fridge for up to 3–4 days in an airtight container.

It’s ideal for making a day ahead, which actually improves the flavor.

Stir before serving and, if very thick, loosen with a little yogurt or olive oil.

This dip doesn’t freeze well.

Reheating

Reheat zucchini dip gently: in a microwave on low, stirring often.

In a low oven in an oven-safe dish, covered.

Or on the stovetop over low heat, stirring continuously.

Greek Mezze Platter Staple

On my table, it’s the calm, creamy bridge between briny olives and sharp pickled peppers. The yogurt and feta bring gentle tang, while the soft zucchini keeps everything light, so you can linger and nibble without feeling weighed down.

I love setting it out with grilled shrimp, tomato wedges, and cucumber spears, then watching hands reach in before I’ve even sat down.

Final Thoughts

Give this zucchini dip a try and see how quickly it becomes a go-to appetizer in your kitchen.

Feel free to tweak the herbs, spices, and tanginess to make it perfectly your own.

Frequently Asked Questions

Can I Make This Zucchini Dip Vegan Without Sacrificing Creaminess?

Yes, you can, and it’ll stay luxuriously creamy. I swap Greek yogurt and feta for thick coconut yogurt and whipped cashews; as it chills, the flavors snuggle together like a late-summer evening in your kitchen.

Is This Zucchini Dip Suitable for Low-Carb or Keto Diets?

Yes, it’s very low-carb and can fit keto, especially if you keep portions modest. I picture you scooping it beside roasted lamb and olives, candlelight flickering, savoring richness without that heavy, bread-fueled slump.

How Can I Scale This Recipe for a Large Party or Catering Event?

You can safely double or triple it; I’ve scaled to 30 guests by multiplying every ingredient evenly. I mix in batches, chill overnight, then adjust salt and lemon just before guests arrive, tasting by candlelit kitchen.

What Wine or Beverages Pair Best With This Zucchini Dip?

I’d pour a chilled Sauvignon Blanc or Assyrtiko; their citrus cuts the cream beautifully. For non‑drinkers, I love sparkling water with lemon and mint—like a tiny seaside breeze beside your bowl.

Can I Safely Freeze Leftovers, and How Does Freezing Affect the Texture?

You can freeze it, but I don’t recommend it; the yogurt turns grainy and weeps. I’ve thawed a batch before—still tasty, but the once‑lush, velvety bowl felt like a separated, wintry puddle.