Keto Zucchini Yogurt Dip
Creamy, cool, and packed with garlicky tang, this zucchini yogurt dip is the keto snack to keep on repeat all summer and all year round. Thin slices of roasted zucchini get chilled and folded into a thick Greek yogurt sauce made with fresh herbs like dill, apple cider vinegar, and garlic. The texture is soft but not mushy, the flavor is bold but balanced. And it’s completely mayo-free.
Each serving of this low carb dip recipe has 113 calories, 4g net carbs, and 6.5g protein, so it’s light, low carb, and keeps you full.
Why You’ll Love This Recipe
- Creamy dip with a real veggie base
- No mayo, no food processor, no blender
- Great use for zucchini in season
- Works with keto crackers, celery, grilled meat, or veggie trays
Ingredients
- zucchini
- olive oil
- salt
Garlic Dill Yogurt Sauce:
- full-fat Greek yogurt, plain, unsweetened
- apple cider vinegar
- fresh garlic
- fresh dill
- salt
Instructions
- Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
- Slice zucchini into thin rounds and pat dry with paper towels to remove excess moisture.
- Toss zucchini with olive oil and salt in a large bowl.
- Arrange slices on the baking sheet in a single layer.
- Bake for 20–25 minutes, flipping once, until golden brown.
- Cool completely on the tray.
- In a separate bowl, mix together all ingredients for the sauce.
- Add zucchini to the sauce and toss gently.
- Chill for 20 minutes before serving.
Expert Tips
- Don’t skip chilling. It helps the flavors meld.
- Pat zucchini slices dry well to avoid watery dip.
- Want a thicker dip? Add a spoonful of cream cheese or parmesan cheese.
- For more tang, stir in a little lemon juice or zest.
- Garnish with chopped green onions or fresh parsley.
Ingredient Swaps
- Use dried dill if you’re out of fresh, just use less.
- Try chopped green beans instead of zucchini in winter.
- Add a sprinkle of red pepper flakes for a kick.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Best served the next day. The flavor deepens overnight.
- Do not freeze. The zucchini texture won’t hold.
What to Serve With
- Spoon into lettuce wraps.
- Pair with low carb snacks like keto crackers, or fresh veggies like celery sticks and bell pepper slices
- Makes a great side with Grilled Chicken or fish
- Keto Crackers with Almond Flour
- Keto Mediterranean Chicken
- Keto Mediterranean Burgers
- Keto Salmon with Lemon and Dill
Conclusion
This zucchini yogurt dip is everything I want in a summer side: fresh, cooling, and creamy without being heavy. It’s the kind of dip you make once and keep dreaming about.
As someone who’s followed the keto lifestyle since 2019, I’m always testing new ways to make keto satisfying and simple. And this one’s going straight into the regular rotation.
More Keto Recipes to Try
- Keto Zucchini Chips
- Keto Sauce with Vinegar, Garlic and Dill
- Cold Keto Zucchini Side Dish with Garlic and Dill
- Creamy Keto Garlic Dill Yogurt Sauce (No Mayo)
- Keto Garlic Bread with Creme Fraiche
- Keto Ranch Dip with Cottage Cheese
FAQ
Q: Can I blend this dip smooth?
A: You can, but I love the soft, slightly chunky texture. It feels more homemade.
Q: Is this the same as your garlic dill sauce?
A: Nope! This one builds on that sauce, but adds yogurt and zucchini for a creamy, veggie-loaded twist.
Q: Can I use a food processor?
A: Sure, just pulse gently so it doesn’t turn to mush.
Cold Creamy Keto Zucchini Yogurt Dip
Equipment
Ingredients
Garlic Dill Yogurt Sauce
- 1/2 cup (120 ml) full-fat Greek yogurt plain, unsweetened
- 2 tablespoons Apple cider vinegar
- 1/2 clove fresh garlic finely grated or minced
- 1/2 tablespoon (½ tablespoon) Fresh Dill chopped
- 1/8 teaspoon (⅛ teaspoon) salt
Instructions
- Preheat oven to 220°C / 425°F and line a baking sheet with parchment paper.
- Slice zucchini into thin rounds and pat dry with paper towels to remove excess moisture.7 oz zucchini
- Toss zucchini in a large bowl with olive oil and salt1 tablespoon Olive Oil, 1/4 teaspoon salt
- Arrange slices in a single layer on the baking sheet.
- Bake for 20–25 minutes, flipping once, until golden and tender.
- Cool completely on the tray.
- add all the ingredients for the sauce to a bowl and mix.1/2 cup full-fat Greek yogurt, 2 tablespoons Apple cider vinegar, 1/2 clove fresh garlic, 1/2 tablespoon Fresh Dill, 1/8 teaspoon salt
- Add the zucchini to the sauce and toss.
- Chill for 20 minutes before serving.
Notes
- This recipe combines Cold Keto Zucchini Side Dish with Garlic and Dill and Keto Garlic Dill Yogurt Sauce into one creamy dip.
- To print just the base zucchini or yogurt sauce recipe, visit:
- Store in an airtight container in the fridge for up to 3 days.
- Best served chilled and even better the next day.
Nutrition Per 1 (ONE) Serving
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This was light, creamy, and had just the right garlic-dill flavor without being overpowering. I served it cold as a dip with grilled chicken, and it was a hit. Loved how easy it was to prep ahead. Great way to use up zucchini and still keep things low carb.