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Roasted Zucchini Dip

Chef Leah Burback
Print Recipe Pin Recipe
Course Appetizer, condiment, garnish, Lunch, Side Dish, Snack
Cuisine American, Italian

Equipment

  • blender or food processor

Ingredients
  

  • 2 cups zucchini peeled & deseeded
  • 5 cloves garlic
  • 1 small onion skinned and wedged
  • 1 sprig rosemary leaves
  • 1 Tbsp Red Pepper Flakes
  • 2 Tbsp sunflower oil
  • 2 Tbsp sunflower butter or tahini sesame seed paste
  • 1/2 cup plain yogurt greek or ricotta
  • 1 each lemon juiced and zested
  • 1 Tbsp honey raw and local
  • 1/2 cup sunflower oil
  • salt and black pepper to taste

Instructions
 

  • Toss squash, garlic, onions, rosemary, and chili flakes in 2 T of oil.
  • Roast at 425F until squash and garlic are soft and lightly golden, onions should be translucent.
  • Remove once cool directly into a blender or food processor.
  • Add all of the components into a food processor and blend until smooth.
  • Serve topped with fresh herbs and toasted sunflower kernels.
Keyword 30 minute recipe, appetizer, condiments, crudite, hummus, make ahead, relish tray, roasted, sauce, summer, topping