Ingredients
Vegetables
- 2 medium zucchinis, washed, ends trimmed and cut into 1 inch chunks
- 3 cloves garlic, peeled and smashed
- 1-2 tablespoon fresh dill, chopped
Dairy
- ¼ cup feta cheese, crumbled
Other
- 1 tablespoon olive oil
- 2 tablespoon tahini
- 1 small lemon, juiced
- ½ teaspoon salt (add more to taste)
- ¼ tablespoon ground black pepper
Instructions
- Prepare the zucchinis: Wash the zucchinis thoroughly, trim the ends, and cut them into 1-inch chunks to ensure even blending and a smooth dip consistency.
- Combine ingredients: In a food processor or blender, add the zucchini chunks, smashed garlic cloves, crumbled feta cheese, tahini, olive oil, and lemon juice together with salt and black pepper. This combination creates the creamy base of the dip.
- Blend until smooth: Process all the ingredients until the mixture reaches a smooth, creamy texture without large chunks. Scrape down the sides as needed to blend evenly.
- Adjust seasoning and add dill: Taste the dip and adjust salt or lemon juice according to preference. Stir in chopped fresh dill for a bright, herbaceous flavor that complements the zucchini and feta.
- Chill and serve: Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled or at room temperature with pita bread, crackers, or fresh veggies for dipping.
Notes
- Use fresh dill for the best flavor; dried dill can be used but reduce quantity to 1 teaspoon.
- Adjust salt cautiously as feta cheese is naturally salty.
- This dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a splash of water or olive oil while blending if the dip is too thick.
- For a vegan version, substitute feta with a vegan cheese alternative or omit it entirely.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
