Creamy Zucchini Dip

dip, zucchini, appetizer, recipe

2015 Kids Recipe Challenge winning recipe: Honourable mention!

Jake, from Thornhill, thinks this recipe is delicious. This vegetable dip is perfect to serve up with crunchy vegetables. Fill celery with this dip to serve as a fun boat idea for the kids. Whether you serve with whole grain crackers or pita crisps, this dip will be a great snack for the family.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Makes:  1 cup (250 mL)


  1. Serve the dip with your own fajita chips. Cut 8 small whole wheat flour tortillas into 6 wedges each. Place on large baking sheet and spray lightly with cooking spray. Sprinkle with 1/4 tsp (1 mL) salt and bake in preheated 350°F (180°C) oven for about 10 minutes or until golden and crisp.


Extra virgin olive oil

2 tsp (10 mL) 

Zucchini, diced


Cloves garlic, minced 


Dried oregano leaves and salt

¼ tsp (1 mL) each 

Fresh lemon juice

½ tsp (2 mL) 

Worcestershire sauce

¼ tsp (1 mL) 

Light cream cheese

½ cup (125 mL)  

Plain yogurt

3 tbsp (45 mL)   


  1. In a nonstick skillet heat oil over medium high heat and cook zucchini, garlic, oregano and salt for about 5 minutes or until golden.
  2. Remove from heat and stir in lemon juice and Worcestershire sauce.
  3. In a bowl, mash together cream cheese and yogurt.
  4. Add zucchini mixture and stir until well combined and creamy. 

Nutrition Information per 2 Tbsp (30 mL):  

Calories: 54 kcal

Protein: 2 g

Fat: 4 g

Carbohydrate: 3 g

Fibre: 0 g

Sodium: 143 mg


Last Update – May 16, 2017

Mail Icon Phone Icon

If you have questions about what you've read here, or other questions about food, nutrition or healthy eating, click to email our Registered Dietitians or call 1-877-510-5102.