Every year, when spring comes around, I look at the little garden in my backyard, and all I see is potential. I make diagrams of all the summer produce I’ll plant—tomatoes, cucumbers, eggplant, peppers, squash, and zucchini. I love eating those veggies all summer long, but by July, when the zucchini is popping up faster than I can use it, I begin to question my springtime judgment. Why did I think I would be able to eat so much zucchini?
Last year, I started making a dip that quickly uses up my backyard bounty. It’s a creamy, garlicky zucchini and yogurt dip that’s so good it’s dinner-worthy.
I love pairing zucchini with yogurt because it allows the subtle flavors to come through. Zucchini gets a bad rap (from me, every July) because it’s not exactly as vibrant and robust as, say, a tomato—but that’s the beauty of it. It’s just a quiet beauty.
For this dip, I like to salt the zucchini in advance, drawing out its notorious excess moisture. The resulting dip is luscious and velvety, with bright garlic and lemon flavor. I can make it with four ingredients that I almost always have on hand: Greek yogurt, garlic, lemon juice, and zucchini.
How To Serve My Zucchini Yogurt Dip
My favorite way to serve this dip is in a mezze-style dinner spread with tabbouleh and hummus and plenty of warm pita bread for dipping. I like to finish the dip with my best olive oil and a handful of fresh herbs. Sometimes, I’ll add a little paprika or sumac on top for a contrasting color. It’s also great with pita chips or crackers, where the crunch is a foil for the creamy texture of the dip.
Because it’s creamy with a subtle flavor, it’s also a hit with my kids. This is a common sight on our “too hot to cook” night, where we empty out the fridge onto the table and help ourselves to whatever looks good. If I know I’m going to entertain a crowd, I like to make this dip the night before so the flavors have time to develop, and then I serve it with hummus and a big platter of crudités.
Simply Recipes / Mark Beahm
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