Quick Cook: Like baba ganoush? Try this charred zucchini yogurt dip


Reminiscent of baba ganoush, this dip features lightly charred zucchini for a subtle smoky flavor that pairs beautifully with zingy lemon, yogurt and feta along with fresh herbs. Serve it with pita chips, warmed pita bread, sliced crudité or as a flavorful spread for sandwiches, wraps and pita pockets.

This is a flexible recipe, so feel free to substitute other herbs or spices to mix it up a bit. The dip can be made ahead of time and stored in the refrigerator for up to one week. When serving, sprinkle with some fresh herbs and drizzle with olive oil.

Charred Zucchini Yogurt Dip

Makes about 1 cup


2 to 3 zucchini (about 1½ pounds total), sliced lengthwise into 1-inch slabs

Olive oil

2 garlic cloves

2 tablespoons lemon juice

½ cup Greek yogurt

1/3 cup crumbled feta

¾ teaspoon sherry vinegar

1 teaspoon salt

Freshly cracked black pepper

½ teaspoon ground cumin

1/3 teaspoon ground coriander

¼ cup fresh chopped parsley

2 tablespoons fresh chopped mint



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