The 4-Ingredient Zucchini Dip My Whole Family Loves
Ingredients
- 1 pound zucchini
- 2 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1/2 teaspoon ground black pepper
- 3 cloves cloves garlic
- 1/2 cup Greek yogurt
- 1 lemon, juiced lemon, juiced
- fresh herbs fresh herbs fresh herbs
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Instructions
- Trim the stem end from the zucchini and slice in half lengthwise. Sprinkle all over with 2 teaspoons salt, then allow to drain in a colander for 20 minutes.
- Line a baking sheet with parchment paper.
- Gently squeeze the excess water from the zucchini and pat it dry with paper towels. Place on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.,Roast until the zucchini is soft and golden brown, 15 to 20 minutes. Allow to cool for 5 minutes.
- In a food processor, pulse the garlic until chopped. Add the yogurt and lemon juice and process to combine. Add the zucchini and run the processor until the mixture is smooth (or, if you prefer a coarser texture, pulse a few times to just combine).
- Taste and adjust seasoning as necessary. Pour into a bowl and top with 1 tablespoon olive oil and chopped herbs, if using. Serve with crackers, pita, or crudité.,Dip can be prepared up to 2 days ahead of time. Store in a sealed container in the refrigerator for up to 5 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
