Cold Creamy Keto Zucchini Yogurt Dip (Edit recipe)

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Creamy, cool, and packed with garlicky tang, this zucchini yogurt dip is the keto snack to keep on repeat all summer and all year round. Thin slices of roasted zucchini get chilled and folded into a thick Greek yogurt sauce made with fresh herbs like dill, apple cider vinegar, and garlic. The texture is soft but not mushy, the flavor is bold but balanced.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

25 minutes

INGREDIENTS

8

Serves: 2

Ingredients

7 oz Zucchini
1 Tbsp Olive Oil
.25 tsp Salt
.5 cup Plain Greek Yogurt
2 Tbsp Apple Cider Vinegar
.5 clove Garlic
.5 Tbsp Dill, Fresh
.125 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 220C / 425F and line a baking sheet with parchment paper.
Slice zucchini into thin rounds and pat dry with paper towels to remove excess moisture.
Toss zucchini in a large bowl with olive oil and salt
Arrange slices in a single layer on the baking sheet.
Bake for 20-25 minutes, flipping once, until golden and tender.
Cool completely on the tray.
add all the ingredients for the sauce to a bowl and mix.
Add the zucchini to the sauce and toss.
Chill for 20 minutes before serving.

Notes

Store in an airtight container in the fridge for up to 3 days. Best served chilled and even better the next day.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	135
Fat:	9 g
Carbohydrates:	7 g
Protein:	8 g
Cholesterol:	8 g
Sodium:	443 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.