Roasted zucchini dip

... from Katerina in Salads/appetizers Visits 5521 29 July, 2020
Appetizing dip made from roasted zucchini, tahini, sour cream, garlic and olive oil.

5 min preparation

2-3 servings

Description


1 Cut the zucchini into thin, long slices. Coat them with olive oil on both sides and salt. Arrange them in baking tray lined with baking paper and bake them in a preheated 220 degree oven for about 20 minutes. Watch them, because if you cut them too thin, they may be ready in less time. While the zucchini are cooling, prepare the remaining ingredients.


2 In a blender put sour cream, garlic cloves, lemon juice and tahini. Add the roasted zucchini and season with black pepper. Blend until smooth.

Comments

Leave comment

Will not be published anywhere.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

See also

Salad with einkorn, spinach, cranberries and walnuts, flavoured with lemon juice, extra virgin olive oil, honey (or maple syrup), a little mustard and grated feta cheese. If you want the salad to be vegan, you can skip the cheese.

Einkorn, spinach and cranberries salad

Salad with einkorn, spinach, cranberries and walnuts, flavoured with lemon juice, extra virgin olive oil, honey (or maple syrup), a little mustard and grated feta cheese. If you want the salad to be vegan, you can skip the cheese.

Recipe
Easy and quick dip prepared with cottage cheese, garlic, dill and a yogurt. You can serve it in many ways - as an addition to a salad, as a dip served with different types of vegetables, crackers, toasted slices or bruschettas spread with it. It is prepared extremely quickly and easily.

Cottage cheese dill dip with garlic

Easy and quick dip prepared with cottage cheese, garlic, dill and a yogurt. You can serve it in many ways - as an addition to a salad, as a dip served with different types of vegetables, crackers, toasted slices or bruschettas spread with it. It is prepared extremely quickly and easily.

Recipe

My Taste For Living