Healthy and Delicious Zucchini Dip Recipe
Welcome friends, to my Middle Eastern Warm Zucchini Dip recipe! As an Israeli chef, I take great pride in sharing with you one of my favorite dips that is not only delicious but easy to make too!
Zucchini is one of those vegetables that sometimes gets a bad reputation, but I am here to change your mind with this recipe. This warm zucchini dip is perfect for any occasion, whether it’s a cozy night in or a party appetizer.
With the perfect mix of zesty lemon juice and creamy tangy tahini sauce, this dip is packed with flavor that will leave your taste buds wanting more. It’s also incredibly versatile; it can be served as a side dish or used as a spread for sandwiches and wraps.
This Middle Eastern-inspired dip is known by many names such as Mutabal Kousa or Koosa Laban. Traditionally, it’s prepared by grilling the zucchini to get that distinctive smoky flavor. However, our recipe uses roasted zucchini instead, which still gives an incredible depth of flavor without needing access to a grill.
So let’s dive into the recipe! With simple ingredients, easy-to-follow steps and tips on serving and storing, this warm zucchini dip will be your new go-to appetizer recipe.
Why You’ll Love This Recipe
If you’re a fan of Middle Eastern cuisine, you’ll definitely want to try this Middle Eastern Warm Zucchini Dip Recipe. This recipe will transport your taste buds straight to the Mediterranean with its warm and aromatic flavors.
One of the best things about this recipe is how versatile it can be. Whether you’re serving it as an appetizer at a dinner party or enjoying it as a snack with some pita chips, this zucchini dip will always hit the spot.
Plus, not only is this dip delicious, but it’s also packed with healthy ingredients. Zucchinis are low in calories and high in fiber, making them a great addition to any diet. This dip also includes Greek yogurt, which adds a good dose of protein and calcium to the dish.
What sets this recipe apart from other dips is the blend of flavors that come together perfectly. The zucchinis are roasted until tender and then blended with tahini, lemon juice, garlic, and olive oil which give it a tangy and creamy texture. Plus, a hint of mint flavor adds freshness to the dip that will leave you wanting more.
With its unique taste and health benefits, this Middle Eastern Warm Zucchini Dip Recipe is definitely worth trying out. So why not give it a go and add something new and exciting to your recipe collection? Trust me – your tastebuds will thank you!
Ingredient List
Before heading to the grocery store, be sure to check your pantry for some basic items you’ll need, such as extra-virgin olive oil or vegetable oil, salt, pepper, and 9-inch square baking dish.
- 1 cup of grated zucchini.
- 2 tablespoons of extra virgin olive oil or vegetable oil.
- 2 medium zucchini, diced.
- 2 cloves of garlic chopped.
- 2 tablespoons of plain Greek yogurt.
- 2 tablespoons of lemon juice (around half a lemon).
- Salt and pepper (around a teaspoon each, depending on your taste).
- A handful of fresh mint leaves, chopped (around two tablespoons)
- Chicken bouillon cube (optional)
The ingredients above will give you a creamy and tangy Middle Eastern zucchini dip with a delicious crunch. However, feel free to modify the recipe based on your personal preferences. If you’re looking for a vegan option, skip the chicken bouillon cube or substitute it with vegetable broth. You can also replace the Greek yogurt with plant-based yogurt if you prefer.
The Recipe How-To
Now that you have gathered all the ingredients for this mouth-watering Middle Eastern Warm Zucchini Dip Recipe, let’s dive into how to prepare it. This dip is creamy and tangy, with a distinctive freshness of zucchini and mint. The recipe is simple and easy-to-follow, yet tastes like you have been cooking in the kitchen all day long.
Step 1: Sauté the Zucchinis
To begin with, heat 2 tablespoons of extra-virgin olive oil over medium-high heat in a large skillet. Add 2 medium zucchinis, diced in small pieces, and 2 cloves garlic, finely chopped. Sauté for 5 minutes, stirring occasionally until the zucchinis become tender.
Step 2: Prepare the Dip Base
In a medium bowl, mix together 2 cups grated zucchini, cooked zucchinis from step 1 – including garlic – , 4 ounces Greek yogurt, 2 tablespoons tahini paste, and 2 tablespoons extra-virgin olive oil. Then, add chopped fresh mint leaves (use as much as you prefer), and stir well. Add salt (1/4 teaspoon) and lemon juice (1 tablespoon), adjust to taste if needed.
Step 3: Bake It
Preheat your oven to 400°F (200°C) at this stage. Once you have mixed the dip base well, transfer it to an oven-safe baking dish (9-inch pie dish would be just perfect). Spread it evenly using a spoon or spatula.
Step 4: Garnish and Serve
Put the baking dish into the preheated oven and let it bake for 30-35 minutes until the top turns golden brown. While baking, chop some more fresh mint leaves for garnishing.
Once baked through, take out the baking dish from oven, spread chopped mint leaves overtop, drizzle some extra-virgin olive oil (1 tablespoon) for flavor depth. The warm flavorsome dip is now ready to be served with grilled pita chips on side. So yummy!
Enjoy your newfound love towards eastern warmth!
Substitutions and Variations
Are you feeling adventurous and want to spice up this Middle Eastern Warm Zucchini Dip recipe? Here are some substitutions and variations to consider:
– Courgette instead of zucchini: If you’re in Europe or the UK, you’ll know courgette as a type of zucchini. It’s also green, but it’s shorter and plumper. You can easily replace zucchini with courgette in this recipe.
– Grilled zucchini: For a smoky flavor and added texture, you can grill the zucchini before dicing it. This will add another layer of complexity to the dip.
– Tahini eggplant dip: If you’re fond of eggplant, try my tahini eggplant dip recipe. It’s similar to this zucchini dip but made with roasted eggplants, tahini, garlic, lemon juice, and yogurt.
– Hummus: This dip is like hummus but replaces chickpeas with grated zucchinis. If you like hummus and want something new, try this recipe.
– Olive oil: Feel free to use another type of oil if you don’t have olive oil on hand. I recommend avocado or grapeseed oil for their mild flavor and high smoking points.
– Greek yogurt: If you don’t eat dairy, use soy or coconut yogurt instead.
– Fresh mint: If you don’t like mint, feel free to omit it or use other herbs such as parsley, basil, or cilantro.
– Extra seasoning: You can add red pepper flakes for a bit of heat or cumin for more earthiness.
These substitutions and variations will give you different taste profiles and textures every time you make this recipe. Be adventurous and see what combination works best for your taste buds!
Serving and Pairing
When it comes to serving and pairing this Middle Eastern Warm Zucchini Dip, there are endless possibilities. One of my favorite ways to serve it is with hot, crispy baked pita chips or crunchy tortilla chips for a satisfying texture experience. This dip also pairs perfectly with fresh vegetables such as carrot sticks, cucumber slices, or bell pepper strips for those who prefer a lighter snack.
For a more substantial meal, you can pair the zucchini dip with grilled chicken kebabs or marinated lamb chops. The flavors of the dip compliment the rich and savory flavors of the meats perfectly. Another great pairing option is to serve it alongside other Middle Eastern mezze dishes such as hummus, mutabal kousa (grilled zucchini), or tahini eggplant dip.
I highly recommend garnishing your warm zucchini dip with some fresh mint leaves to give it a boost of freshness and add an extra layer of flavor to the creamy and tangy dip. The mint will cut through the richness of the dip and provide a refreshing contrast.
Overall, this Middle Eastern Warm Zucchini Dip is an incredibly versatile dish that can be served in a variety of ways to suit any occasion. Whether you are looking for a satisfying appetizer or a pair dish for dinner, this zucchini dip is perfect all year round!
Make-Ahead, Storing and Reheating
Making and storing the Middle Eastern Warm Zucchini Dip recipe is quite easy. You can prepare it ahead of time and serve it later when needed as a quick snack or appetizer. This dip can also be stored for up to three days in the fridge, making it perfect for meal prepping.
To make-ahead, prepare the recipe as usual and then allow it to cool down completely. Once cooled, store it in an airtight container and place it in the refrigerator.
When you’re ready to serve, reheat the zucchini dip in a small saucepan over low heat until it reaches your desired temperature. Just remember to stir occasionally to prevent it from burning in the bottom.
Alternatively, you can choose to serve this dish at room temperature. However, if you opt to reheat the dip, you can add a small amount of water to get a smoother consistency.
If you have any leftovers after serving, just store them in an airtight container and place them in the fridge. The zucchini dip will stay fresh for about three days. To reheat your leftovers, transfer them into a small saucepan and warm them up over low heat on the stove.
This Middle Eastern Warm Zucchini Dip Recipe packs some serious longevity without compromising its delicious taste and texture. So don’t hesitate to make it ahead or save any leftovers for another time!
Tips for Perfect Results
If you want to make sure that your Eastern Warm Zucchini Dip turns out amazing, here are some tips to help you achieve the perfect texture and flavor. First, make sure to dice the zucchini into small pieces so that it cooks evenly and becomes tender. Also, be sure to sauté the garlic until it’s fragrant before adding in the zucchini, as this brings out its natural sweetness and enhances the flavors of the dish.
Another essential tip is to use high-quality ingredients like extra-virgin olive oil and Greek yogurt for a rich and creamy texture. Adding fresh mint leaves at the end of cooking gives a finishing touch, making it more flavorful.
Remember not to add too much chicken bouillon cube or salt, as it can oversalt the dish quickly. If you prefer a thinner consistency, add a little water or lemon juice for extra tanginess.
Furthermore, if you don’t have large zucchini on hand, opt for medium-sized ones instead. Similarly, if you’re short on time or don’t have access to a grill, you could use grilled zucchini instead of diced. However, courgettes may affect how it tastes.
Lastly, feel free to experiment with different dipping options such as hummus or tahini dip, some people call this recipe “Mutawam Kusa” or “Mutabal Kousa,” many served this dish with baked pita chips for a crunchy texture. So there are countless ways you could serve this dish depending on what suits your desires best.
So make sure to follow these tips when making your Middle Eastern Warm Zucchini Dip recipe so that your taste buds can enjoy the creamy tangy Middle Eastern Dip.
Bottom Line
In conclusion, this Middle Eastern Warm Zucchini Dip Recipe is the perfect appetizer for any occasion. It’s a perfect blend of creamy and tangy flavors that will tantalize your taste buds. With simple ingredients, easy-to-follow instructions, and many serving options, this dip recipe is suitable for all levels of cooks.
If you love hummus, grilled zucchini, tahini dip or eggplant dip, you will fall in love with the Middle Eastern Warm Zucchini Dip Recipe. It’s a delicious alternative to other dips on the market, and it’s also incredibly versatile! You can serve it with baked pita bread or chips for added crunch or veggies to make it a nutritious snack.
So if you’re looking for an appetizer recipe that will impress your guests and leave them wanting more, try out this Middle Eastern Warm Zucchini Dip Recipe today. Trust me; your taste buds will thank you!
Middle Eastern Warm Zucchini Dip Recipe
Ingredients
- 2 cups grated zucchini (Italian marrow zucchini)
- 3/4 cup diced onion
- 1 maggi chicken bouillon cube (use 1/2 of cube, then if preferred add 2nd half of cube)
- 1/4-1/2 teaspoon dried and crushed mint (optional)
- 1/8 cup vegetable oil
Instructions
- Peel zucchini skin off.
- Finely grate the zucchini using a mandolin.
- Heat some vegetable oil and add the onions to the hot oil.
- Once onions become translucent and golden in color, add zucchini.
- Let zucchini cook for about 10 minutes or until soft and tender and then add the Maggi cube and mint(rubbing dried mint between your hands to grind it down).
- Let cook for another 2-5 minutes or so, or until squash is done.
- Place in a bowl and enjoy with some pita bread.
Add Your Own Notes
Nutrition
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