Can I use yellow squash instead of zucchini?

Absolutely! Yellow summer squash works just as well as zucchini in this recipe. The flavor is slightly different but equally delicious. Just make sure to peel and remove the moisture the same way you would with zucchini.

My dip turned out watery. What went wrong?

The most common cause is not cooking the zucchini long enough to remove its moisture. Make sure to sauté until you no longer see water collecting in the pan. If your dip is already made and too thin, try adding more feta or a tablespoon of bread crumbs to absorb excess moisture.

Can I make this without a food processor?

Yes! While a food processor creates the smoothest texture, you can use a blender or even mash by hand for a more rustic texture. If mashing by hand, make sure your zucchini is very soft from cooking and your feta is finely crumbled.

Is there a substitute for tahini?

If you don't have tahini, you can substitute with unsweetened almond butter or an extra tablespoon of olive oil and Greek yogurt. The flavor will be slightly different but still delicious. For a nuttier taste without tahini, try adding a handful of toasted walnuts to the food processor.

Zucchini Feta Dip Recipe

Description

A creamy, flavorful Zucchini Feta Dip made with fresh zucchini, feta cheese, tahini, and Greek yogurt. Perfect as an appetizer or snack, served with veggies, pita, or chips for dipping.

Ingredients

Units Scale

Main Ingredients:

- 3 large zucchini, peeled + diced
- 2 tbs olive oil
- Salt and pepper to taste
- 3.5 oz feta cheese, crumbled
- 2 cloves garlic
- 2 tbs Greek yogurt
- 2 tbs tahini
- 1/2 lemon, juiced
- 3 tbs fresh parsley, chopped
- Pinch of paprika

Optional Toppings:

- Drizzle olive oil
- Chili pepper flakes
- Parsley, chopped
- Pine nuts

To Serve:

Toasted pita
Chips
Sliced bell peppers, carrots, and celery sticks for dipping

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Instructions

Saute the Zucchini: Heat your oil in a large deep skillet over medium heat, then toss in the diced zucchini. Season with salt and pepper to taste. Saute for around 10 minutes, stirring occasionally, to remove excess liquid from the zucchini. Transfer the cooked zucchini to a plate to cool for 10 minutes.
Blend the Dip: Transfer the cooled zucchini to your food processor. Add the feta, garlic, Greek yogurt, tahini, lemon juice, parsley, paprika, and a pinch of salt and pepper. Pulse until smooth. Taste and adjust seasoning if necessary.
Garnish and Serve: Transfer the dip into a serving bowl, and garnish with a drizzle of olive oil, chili pepper flakes, chopped parsley, or pine nuts as desired. Serve alongside toasted pita, sliced bell peppers, carrot sticks, celery sticks, or tortilla chips for dipping. Enjoy!

Notes

Make sure the zucchini is sautéed properly to remove excess water, so your dip doesn’t turn out watery.
This dip can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
Adjust the spiciness by adding more or less chili pepper flakes to your garnish.
You can substitute Greek yogurt with a dairy-free alternative to make it vegan.

Nutrition

Serving Size: 1/4 of recipe
Calories: 120
Sugar: 3g
Sodium: 300mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg