Zucchini dip with bell pepper and chili
This creamy squash dip goes so well with everything! This is how I make it.
- yellow onion
- bell pepper
- olive oil
I always get a lot of Zucchini even though I only have a few squash plants in my garden. I often bake them in the oven and then make versatile dips. This Zucchini dip goes perfectly with root vegetable fries or fresh vegetables. Try it!
Turn the oven to 350 degrees (175 degrees Celsius). Peel and cut the Zucchini into smaller pieces and put them on a oven tray with high sides. Add yellow onion, a lot of garlic, some bell peppers and chili. Splash some olive oil on top and season with salt, pepper and for example oregano or basil. Bake in the oven for 30-40 minutes. Mix the baked Zucchini and add some Greek yogurt or creme fraiche.
Top the dip with some chili flakes, fresh parsley and serve with toasted tortilla bread. Simply cut the tortillas and drizzle some olive oil on them. Put them on a oven tray and leave them in the oven (390 degrees, or 200 degrees Celsius) for 5-7 minutes.
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth
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