We made this dip for the first time a couple months ago and everywhere we've taken it, it's finito within the hour. It's simple to make and goes well with sliced veggies, crackers, chips, baguette or added to wraps and sandwiches. Enjoy!
Total Prep Time: 25-30 minutes
5-6 zucchini (try organic Trader Joe’s in 1.5 lb package)
4 TBSP olive oil
1 cup whole milk plain yogurt (Chobani works well)
3 garlic cloves
1 pinch salt (optional, useful with mortar & pestle to smash the garlic)
¼ cup dill, chopped
⅓ cup tahini
⅓ cup mayonnaise
1 tsp salt
1½ tsp Byzantine blend
⅓ cup walnuts, toasted and chopped
The Finishing Touch!
1-2 TBSP olive oil
1 tsp Marash Chile (options: cayenne, red pepper flakes, chipotle chile)
Step 1: Sauté the Zucchini
After washing the zucchini, grate (with skin) into a large bowl. Using your hands, squeeze the excess water from the grated zucchini. Over medium heat, warm the olive oil in a sauté pan and add the zucchini, stirring occasionally until the zucchini is a golden color. About 12-15 minutes. Set aside when done and let cool. While zucchini cooks, prepare the garlic yogurt (Step 2).
Step 2: Prepare the Garlic Yogurt with Dill
Put the yogurt into a small bowl. You can either grate the garlic cloves into the yogurt, smash them with a garlic smasher, or using a mortar & pestle + 1 tsp salt, mash the cloves, and add to the yogurt. Mix well. Add the dill and mix well.
Step 3: Mix All Ingredients
In a large bowl, place the (room temp) zucchini, garlic yogurt mixture, tahini, mayo, salt, most of the walnuts (reserve 1 TBSP chopped walnuts to garnish) and Byzantine blend. Mix all the ingredients together.
Step 4: Presentation + Finishing Touch
Place the zucchini mixture into a decorative serving bowl - we love a great oval dish (see photo). And now... the finishing touch! In a small frying pan (or saucer pan), heat the olive oil over low heat. Add the chile flakes and cook together about 15-30 seconds - it will bubble and become very fragrant - then you'll know it's done. Remove from heat and slowly drizzle over zucchini dip. Garnish with the last of the chopped walnuts and a few sprigs of fresh dill.
Serve with sliced cucumbers, carrots, celery, crackers, potato chips, pita chips, or our personal favorite, freshly baked sourdough or baguette. We also just added it to a homemade wrap this week - delicious!