This creamy feta zucchini dip is a simple, flavorful appetizer that comes together in minutes. Made with just five ingredients—sautéed zucchini, garlic, crumbled feta, extra virgin olive oil, and fresh dill—it’s perfect for serving with salads, bowls, wraps, or simply as a dip for bread and vegetables.
Feta Zucchini Dip
I made this easy dip when my dad brought over some early-season zucchini from his garden. They were large and abundant, and after a little thought I went with a familiar method: slice and sauté. Once the zucchini were tender, I mashed them with salty feta and minced garlic, then folded in a little olive oil and finely chopped dill. The result was bright, savory, and satisfyingly textured.
This dip is great because it’s quick to prepare, uses minimal ingredients, and adapts well to different meals. You can keep it chunky by mashing with a fork or blend it until smooth if you prefer a creamier spread.
It’s also a smart way to use up garden zucchini while keeping the flavors light and Mediterranean-inspired.
Highlights of this recipe:
- Incredibly flavorful with simple ingredients
- Quick and easy to prepare
- Made with five basic ingredients
- Versatile—works as a dip, spread, or salad topper
- Relatively light and nutritious
Enjoy it as a dip, spread it over toasted bread, or serve alongside grilled fish or roasted vegetables.
5 Ingredients For This Feta Zucchini Dip
You only need a few fresh ingredients:
- Zucchini: Any variety will work. Slice into rounds and sauté until tender.
- Feta cheese: Crumbled feta gives a salty, creamy base. Manouri or another crumbly white cheese can work as a substitute.
- Garlic: Fresh minced garlic is essential for flavor; garlic powder won’t give quite the same punch.
- Olive oil: Use extra virgin olive oil for the best taste and mouthfeel.
- Dill: Fresh dill brightens the dip—feel free to substitute with basil, mint, or cilantro if you prefer.
How To Make Feta Zucchini Dip
The method is straightforward. The only hands-on part is slicing and sautéing the zucchini.
1. Wash and slice the zucchini into rounds. Heat a nonstick pan with a little olive oil and add the zucchini in a single layer. Sauté over medium-high heat for about 2–3 minutes per side until golden and tender, adding more oil as needed.
2. Transfer the cooked zucchini to a bowl. Add crumbled feta, minced garlic, chopped dill, and a drizzle of olive oil.
3. Mash with a fork for a chunky texture, or use an immersion blender or food processor for a smoother consistency. Taste and adjust seasoning if desired.
4. Serve immediately or chill briefly. The flavors meld nicely after a short rest, so it’s great made a few hours ahead.
Perfect Meal Prep Recipe
This dip stores well. Keep it refrigerated in an airtight container for 3–4 days. It’s a convenient addition to weekly meal prep—use it to add flavor to salads, bowls, wraps, or as a quick snack with raw vegetables.
What To Serve The Zucchini Dip With
I enjoyed this dip simply with a tomato–cucumber salad, but it pairs with many dishes. Try it:
- Spread over toasted bread or as a topping for avocado toast
- Served with boiled or roasted potatoes or fries
- On cucumber rounds or other fresh vegetable slices for a lighter bite
- Alongside grilled meat or fish
- As part of a bowl, salad, or wrap for added creaminess and flavor
Gluten-Free and Vegetarian
This zucchini and feta dip is vegetarian and naturally free from gluten, grains, and nuts. It’s also lower in carbs and makes a satisfying, protein-rich option thanks to the feta.
More Easy Appetizer Recipes
If you enjoy this dip, try these other simple appetizers:
- Spicy Chickpea Patties
- Feta and Black Bean “Meatballs”
- Potatoes with Yogurt Garlic Sauce
