Garlic, Shallot and Zucchini Dip Recipe

A garnished bowl of white dip with chips and carrots
Photo by Meg Baggott / Styling by Jenn de la Vega

The concept for this dip hails from borani, a Persian dish in which grilled and roasted vegetables are folded into cold yogurt and served as a side.

Don’t use a non-stick skillet or pan when you sauté the grated zucchini. This way, you’ll get a bit of delicious char along the edges. Whipped into this creamy yogurt with golden shallots and garlic, the char imparts a subtle caramelized flavor. A scattering of pignolia nuts and fresh mint round out this summer dip.

Four Easy Summer Dips
Ingredients
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 small shallot, sliced thin crosswise into rings
  • 2 garlic cloves, minced
  • 2 cups zucchini, shredded and unpeeled
  • 1 teaspoon sea salt
  • 2 cups full-fat Greek yogurt
  • ½ teaspoon hot smoked paprika
  • 1 tablespoon pignolia nuts
  • 2 tablespoons julienned mint
Directions

Add olive oil to a 10-inch skillet or sauté pan over medium-high heat. When glistening, add shallots. Sauté for 3 minutes, or until shallots are golden. Add garlic and shredded zucchini. Sauté, stirring occasionally, for 5–7 minutes, or until the zucchini becomes tender and slightly golden along the edges. If zucchini sticks to the bottom of the pan, gently scrape it off with a spatula. Season with ½ teaspoon of sea salt, and stir. Transfer zucchini to a medium bowl. Let cool to room temperature.

Fold zucchini into yogurt, add remaining salt and stir to combine. Chill in refrigerator at least 1 hour. Before serving, drizzle with olive oil. Top with paprika, pignolia nuts and julienned mint.

Enjoy with crudités, crackers, kettle-cooked potato chips or flatbread. Serves 4–6.

Pair It

Oaked Chardonnay with richer fruit and buttery flavors can keep up with the roasty garlic and zucchini flavors of this creamy dig. The tang and creaminess of the Greek yogurt is matched by the vibrant acidity and round, creamy palate of the wine.

Published on May 18, 2019


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