Healthy Baked Zucchini Yogurt Dip


We love dips, sauces and anything we can spread over a slice of bread.

In fact, since returning to work full time, I got ‘lazy’ cooking on Fridays. We usually run errands or play in the park every Saturday morning leaving no time for me to cook something for lunch. That is where dips come in handy. We usually buy some freshly baked bread at the local Bakery and have salad and dip spreads for lunch. Since my 2 year old can survive on Greek yogurt, this recipe is a go-to for our family almost every other week.


MAKE IT TODDLER-FRIENDLY: We make this easy and super tasty zucchini dip kid-friendly by excluding the garlic as ingredient. If you still want the garlic-y taste for yourselves -> divide the dip in two –> one bowl for the kiddos and the other for the grownups. Then add minced garlic to the grownups bowl. And voila, everyone is happy (I presume).

MAKE AHEAD: To make ahead, bake the zucchini as described in the recipe’s directions. Once they cool down, place them in a food container and store in the fridge (up to 24 hours). Then take out and add them to a food processor and mix well with fresh dill and yogurt. 

MAKE IT CHUNKY: If you wish to feel the zucchini’s taste avoid the food processor whatsoever, or just pulse on a lower speed for less time.

AVOID TOO LIQUID-Y DIP: There are a few ways one can avoid making a (too) runny dip:

  • Bake the zucchinis (or grill them alternatively). The process of baking/grilling evaporates most liquid but preserves taste and keeps zucchini tender and crisp.
  • If your zucchini seem too ‘wet’ (you grated / sautéed the zucchini instead of baking/grilled them), drain them in a large Strainer Colander (like this one on Amazon) before adding to the yogurt.
  • Use drained plain Greek yogurt if you want to get richer and creamier texture.

Healthy Baked Zucchini Yogurt Dip

Creamy Baked Zucchini Dip with Greek Yogurt and handful of dill. A go-to easy dip recipe that is best enjoyed on a slice of dark bread or combined with green salad for lunch/dinner.
CourseAppetizer, Dip
CuisineEastern, European
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people


  • 3 medium zucchinis, with skin on
  • 1 garlic clove, minced
  • 3 tbsp olive oil
  • 2 tbsp dill, chopped
  • pinch of salt, optional
  • 300 g Greek yogurt (drained), plain


Baked Zucchini

  • Wash zucchini and cut in thin slices. I do not peel them as they taste better with skin on when baked/grilled.
  • Place zucchini side by side on parchment baking paper.
  • In a small bowl mix olive oil, 1 tbsp chopped dill (the rest is for the dip), garlic and salt and cover the zucchini slices with marinate.
  • Place in preheated oven (180 C/ 360F) for about 15-20 min – until golden

Dip with Yogurt

  • Place baked zucchini’s in a food processor and pulse until smooth paste is formed.
  • In a serving bowl (this one looks so simple, yet sophisticated) mix Greek Yogurt, baked zucchini paste and the remaining dill. Alternatively, add all ingredients in the food processor and pulse until well combined.
  • Enjoy on a slice of freshly baked bread and/or green salad

Recipe Notes

For make-ahead option, chunky variations, preventing dip form being too runny or simply making it kid-friendly, please refer to notes above recipe (if you haven’t done so already).

Did you make this recipe?

I’d love to hear how it turned out for you! You can leave a comment below and/or snap a picture and share it on Instagram – using #shinemommy and tagging @anashinemommy in the photo itself.

Little Note:

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