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

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