This cottage cheese taco dip is creamy, protein-packed, and full of delicious taco flavor. Made with cottage cheese, Greek yogurt, salsa, and fresh toppings, it is the perfect easy appetizer for parties, game day, or snacking. 

I started making this recipe because I wanted a snack that would be filling, nutritious, and loved by everyone. Once you add the taco seasoning, salsa, and all the fresh toppings to the creamy cottage cheese and Greek yogurt base, it tastes like the kind of party dip everyone wants more of. I love that I can throw it together in just a few minutes and keep it in the fridge for an easy snack, quick lunch, or appetizer when people come over.

Why You Will Love This Recipe

• High in protein from cottage cheese and Greek yogurt.
• Easy to prepare with no cooking required.
• Great for parties and make-ahead entertaining.
• Customizable with your favorite taco toppings.
• Delicious with chips, pita chips, or fresh vegetables.

Ingredients and Estimated Cost

Recipe Cost: $7.49

Cost Per Serving: $0.94

For the Dip Base

• Low-fat, small-curd cottage cheese creates the creamy foundation. Blending it removes the curds and gives the dip a smooth consistency. Full-fat cottage cheese works nicely, too, if you prefer a richer texture.
• Plain Greek yogurt adds extra creaminess and boosts the protein. Sour cream can be substituted for a more traditional taco dip flavor.
• Taco seasoning gives the dip its familiar Mexican-inspired flavor. Homemade taco seasoning works well and allows you to adjust the spice level.
• Hot sauce adds a little kick. Leave it out for a milder version or add more for extra heat.
• Salsa provides freshness and moisture while adding another layer of flavor. Chunky salsa or restaurant-style salsa both work well.

For the Toppings

• Green onions bring freshness and a mild onion flavor. Chopped cilantro can be added for another layer of color.
• Diced tomatoes add juicy bites and brighten the dip. Cherry tomatoes are an easy substitute.
• Shredded cheddar cheese gives the classic taco dip finish. Monterey Jack, pepper Jack, or a Mexican cheese blend is an excellent option.
• Red onion adds crunch and a little bite. Green onions can replace it if you prefer a milder flavor.
• Sliced olives bring salty richness that pairs beautifully with the creamy base. They can be skipped if olives are not your favorite.

Top Recipe Tips

1. Blend thoroughly. A smooth texture transforms cottage cheese into a creamy dip that even cottage cheese skeptics enjoy.
2. Drain watery salsa if needed. Thick salsa keeps the dip from becoming too loose.
3. Chill before serving. The flavor improves after resting in the refrigerator.

Serving Ideas

This dip pairs beautifully with tortilla chips, pita chips, pretzel crisps, and fresh vegetables. It is also delicious spooned over baked potatoes, tucked into wraps, or used as a topping for taco salads.

High Protein Taco Dip Recipe FAQs

Leave a 5-star rating and a review below if you make this Cottage Cheese Taco Dip. Your feedback helps others find this recipe. Take a picture of your appetizer and tag me on Instagram. We always love seeing what you create in your own kitchen! 

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Cottage Cheese Taco Dip

This Cottage Cheese Taco Dip is creamy, protein-packed, and loaded with taco flavor. An easy appetizer for parties, game day, or snacking.

Course Side Dish

Cuisine Mexican-American

Keyword cottage cheese, dip, taco dip

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 people

Calories 92kcal

Author Jillian

Cost $7.49

Equipment

• blender or food processor
• Measuring cups & spoons
• rubber spatula
• 9×9 serving dish
• Cutting board
• Knife

Ingredients

• 16 oz low-fat small curd cottage cheese
• 4 Tablespoons plain Greek yogurt
• 4 Tablespoons taco seasonings
• 2 teaspoons hot sauce
• ½ cup salsa

Toppings:

• ¼ cup green onions sliced
• ¼ cup red onions diced
• ¼ cup diced tomatoes
• ½ cup shredded cheddar cheese
• ¼ cup sliced black olives

US Customary – Metric

Instructions

• Blend the cottage cheese, Greek yogurt, taco seasoning, hot sauce, and salsa in a blender until smooth.
  16 oz low-fat small curd cottage cheese, 4 Tablespoons plain Greek yogurt, 4 Tablespoons taco seasonings, 2 teaspoons hot sauce, ½ cup salsa
• Pour the mixture into a 9-by-9-inch serving dish and spread it evenly.
• Sprinkle the dip with cheddar cheese, red onion, green onions, diced tomatoes, and olives.
  ¼ cup green onions, ¼ cup diced tomatoes, ½ cup shredded cheddar cheese, ¼ cup sliced black olives, ¼ cup red onions
• Chill the dip in the refrigerator for 30 minutes to 1 hour.
• Serve the taco dip with tortilla chips, pitta chips, and fresh-cut veggies.

Notes

Storage and Make-Ahead Tips:

Refrigerator

Store leftovers covered in the refrigerator for up to 3 days. Fresh toppings are best added just before serving.

Freezing

Freezing is not recommended. The dairy base may separate after thawing.

Make Ahead

Blend the dip base up to 24 hours ahead. Add the toppings shortly before serving for the freshest appearance.

Nutrition

Serving: 0.25cup | Calories: 92kcal | Carbohydrates: 5g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 580mg | Potassium: 140mg | Fiber: 1g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 0.4mg

Posh Plate - Healthy Feel-Good Recipes

Whip up this 3-ingredient Cottage Cheese Ranch Dip in just minutes. Creamy, high-protein, and perfect for dipping veggies, crackers, or chips.

Cottage Cheese Ranch Dip

Party dips don’t have to be heavy to be delicious. This Cottage Cheese Ranch Dip is creamy, light, and packed with protein thanks to cottage cheese. With just three ingredients and a quick whirl in the blender, you have a healthier ranch dip that pairs perfectly with crisp veggies, crackers, or chips. It’s the kind of recipe that makes snack time feel fun without any fuss.

Trust me when I tell you that carrots, celery, or pretzels taste delicious when dipped in this dip. It’s quick, easy, and a must-try recipe. 

Ingredients and Estimated Cost:

Recipe Cost: $2.59

Per Serving Cost: $0.25

You only need three ingredients to make this dip.

• 16 oz small curd cottage cheese – This adds protein, making the dip more filling than others. You can use cottage cheese with larger curds if you do not mind a slightly lumpy texture.
• 1 ounce ranch seasoning packet – Gives the classic ranch flavor in one easy packet. You can make your own ranch seasoning instead of using a packet. 
• 4 Tablespoons milk – Thins out the dip and helps to keep the dip creamy. Use any milk of your choosing.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Cottage Cheese Ranch Dip

Combine, blend, and dip. Let me show you how. 

1. Add the ingredients to the blender.
2. Blend until smooth. 
3. Pour into a bowl and serve with crackers and vegetables.

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Cottage Cheese Ranch Dip

Three-ingredient, creamy, high-protein Cottage Cheese Ranch Dip is lighter than your typical party dip. It’s easy to make and perfect for dipping veggies, crackers, or chips.

Course Appetizer

Cuisine American

Keyword cottage cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10 people

Calories 48kcal

Author Jillian

Cost $2.59

Equipment

• Blender
• Measuring cups & spoons
• Serving bowl

Ingredients

• 16 oz small curd cottage cheese
• 1 ounce ranch seasoning packet
• 4 Tablespoons milk of your choice
• Veggies of your choice
• Crackers of your choice

GARNISHES:

• Chopped parsley

US Customary – Metric

Instructions

• Add the cottage cheese, ranch packet, milk, and chives into a blender and blend until smooth.
• Pour the dip into a bowl and add your favorite veggies or crackers.
• Serve and Enjoy!

Notes

SERVE: Serve this dip with your favorite dippers such as carrots, celery, cherry tomatoes, broccoli, cauliflower, bell peppers, pita chips, crackers, pretzels, or as a spread on your sandwich.
STORE: Keep the dip in an airtight container in the fridge for up to four days.

Nutrition

Serving: 3Tablespoons | Calories: 48kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 8mg | Sodium: 153mg | Potassium: 56mg | Sugar: 2g | Vitamin A: 73IU | Calcium: 45mg | Iron: 0.03mg

Ranch Dip With Cottage Cheese FAQs

More Dips

• Spinach Artichoke Dip
• Cranberry Jalapeno Dip
• Eggplant Dip

Posh Plate - Healthy Feel-Good Recipes

This healthy spinach artichoke dip recipe is packed with protein, low in fat, and bursting with flavor. It’s the perfect appetizer for game day, parties, or simply enjoying at home with some crunchy veggies or crackers.

This healthy spinach artichoke dip is one of my favorite recipes when I need something easy and delicious. I love that it comes together quickly with simple ingredients. It’s perfect for everything from game day snacks to holiday gatherings, and the best part is how versatile it is. Plus, it’s one of those recipes you can prep ahead and pop in the oven when you’re ready, which is a lifesaver when I’m juggling a million things!

Ingredients and Estimated Cost

Recipe Cost: $10.02

Per Serving Cost: $1.02

• ½ cup low-fat cottage cheese – $0.49
• 4 oz low-fat cream cheese – $1.12
• ¾ cup shredded mozzarella cheese – $0.93
• ½ cup romano cheese – $2.19
• 1 teaspoon minced garlic – $0.05
• ¼ teaspoon red pepper flakes – $0.02
• ¼ teaspoon salt – $0.01
• ¼ teaspoon pepper – $0.01
• 4 oz canned diced green chiles – $0.98
• 14 oz can quartered artichoke hearts – $2.98
• 10 oz frozen spinach – $1.24

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Recipe Equipment

• Electric mixer
• Food processor or blender
• Oven-safe baking dish
• Non-stick spray
• Measuring cups and spoons

Healthy Spinach Artichoke Dip Recipe FAQs

Can I make this dip ahead of time?

You can make this dip ahead of time. Mix all the ingredients, store them in the baking dish, and refrigerate until you’re ready to bake. If chilled, you may need to add a few extra minutes to the baking time.

What can I use instead of cottage cheese?

You can substitute Greek yogurt or ricotta cheese if you don’t have cottage cheese. However, I have only tested this recipe using cottage cheese.

What can I serve with this dip?

Some of my favorites include veggies, crackers, tortilla chips, bread slices, and pita chips.

More Appetizers

• Cranberry Jalapeno Dip
• Flavored Greek Yogurt with Marinated Tomatoes
• Mango Shrimp Ceviche
• Goat Cheese Stuffed Mushrooms
• Simple Guacamole Recipe

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Healthy Spinach Artichoke Dip

This healthy spinach artichoke dip is the ultimate crowd-pleaser for any gathering. It’s a versatile appetizer that leaves everyone coming back for more!

Course Appetizer

Cuisine American

Keyword spinach dip

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 people

Calories 96kcal

Author Jillian

Cost $10.01

Equipment

• baking dish
• Measuring cups and spoons
• rubber spatula
• Stand mixer

Ingredients

• ½ cup cottage cheese blended until smooth
• 4 oz low fat cream cheese
• ¾ cup shredded mozzarella cheese
• ½ cup Romano cheese
• 1 teaspoon minced garlic
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 oz canned diced green chiles
• 14 oz can quartered artichoke hearts drained
• 10 oz frozen spinach thawed and drained

US Customary – Metric

Instructions

• Preheat oven to 375℉. Spray a 2-quart oven safe dish with nonstick spray.
• Cream together the cottage cheese, cream cheese in an electric mixer.
• Mix in the mozzarella, Romano cheese until combined.
• Add in the garlic, red pepper flakes, salt and pepper, green chiles, artichoke hearts, and spinach mix until incorporated.
• Fold in the green chiles, artichoke hearts, and spinach.
• Pour the mixture into the baking dish and cook for 30 minutes or until all of the cheese is melted and the top is light brown.
• Serve with desired veggies, crackers or chips. Enjoy!

Nutrition

Serving: 0.5cup | Calories: 96kcal | Carbohydrates: 5g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 529mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3498IU | Vitamin C: 6mg | Calcium: 161mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Swap plain for vibrant! My Flavored Greek Yogurt with Marinated Tomatoes is a protein-packed, refreshing appetizer or snack.

This recipe costs approximately $3.84 to make. It makes four servings, which cost about $0.96 per serving.

This is perfect as an appetizer for two. However, If you are super hungry, eat it alone!

Don’t forget some warm, crusty bread!

One thing is for sure: I always have a container of yogurt, some tomatoes, and olive oil. If you have the basics, other ingredients are compromisable. I would serve this recipe with Ditalini with Peas and Parmesan (Pasta e Piselli).

What I love About This Flavored Greek Yogurt

1. The fresh herbs and marinated tomatoes create a delicious, vibrant flavor combination.
2. They are quick and easy to prepare, perfect for a hassle-free meal or snack.
3. It’s a healthy option packed with nutrients and low in calories.

The Ingredients You Will Need

Greek Yogurt— use full fat for optimal creaminess. Regular whole milk yogurt will be too runny for this recipe.

Oregano—will add herbiness and is the go-to of Mediterranean flavors.

Tomatoes—I like grape or cherry tomatoes because they are a bit sweeter.

Olive oil—use a lovely, buttery, high-quality olive oil because it will be a part of the flavor component of this recipe.

Pomegranate molasses—adds sweetness and the perfect tang.

Garlic—this gives the dish delicious flavor.

Basil—because basil and tomatoes are best friends.

How To Make Flavored Greek Yogurt with Marinated Tomatoes

• Combine the yogurt, oregano, half of the reserved minced garlic, salt, and pepper in a bowl. 
• Mix well until a thick, dip-like texture forms.

• Combine the tomatoes, half of the reserved minced garlic, fresh basil, olive oil, pomegranate molasses, salt, and pepper in a mixing bowl. 
• Toss everything to thoroughly coat the tomatoes in the marinade. Allow the tomatoes to marinate for 5-10 minutes.

• Smear the yogurt onto a serving plate, creating a wide circle with fluffy overlaps. 
• Top with the marinated tomatoes, optionally pouring the excess juices.

More Tomato Recipes:

• Heirloom Tomato Galette
• Creamy Tomato Carrot Soup
• Spinach Caprese Salad

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Flavored Greek Yogurt with Marinated Tomatoes

Swap plain for vibrant! My Flavored Greek Yogurt with Marinated Tomatoes is a protein-packed, refreshing appetizer or snack.

Course Appetizer

Cuisine European-American

Keyword gluten-free, tomatoes

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 130kcal

Author Jillian

Cost $3.84

Ingredients

MARINATED TOMATOES

• 1 cup cherry or grape tomatoes sliced in half
• 1 clove of garlic divided in half (see notes)
• 1 tbsp pomegranate molasses
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh chopped parsley
• salt and pepper to taste

SEASONED GREEK YOGURT

• ½ cup full-fat greek yogurt because fat is flavor!
• ½ of the reserved chopped garlic
• ½ tsp dried oregano
• salt and pepper to taste

US Customary – Metric

Instructions

MAKE THE MARINATED TOMATOES

• In a mixing bowl, add the tomatoes, ½ the reserved minced garlic, fresh basil, olive oil, pomegranate molasses, and salt and pepper. Give everything a toss until each tomato is fully coated in the marinade.
• Allow marinating for 5-10minutes.

SEASONED GREEK YOGURT

• In a separate bowl, add the yogurt, oregano, ½ of the reserve minced garlic, salt, and pepper and mix well until a thick dip-like texture forms.

PUTTING IT ALL TOGETHER

• Grab a nice serving plate and smear all of the yogurt onto the plate and with the back of the spoon create a wide circle with fluffy overlaps.
• Top the yogurt with the marinated tomatoes. Pouring excess juices, optional, and highly recommended!
• Serve and enjoy.

Nutrition

Serving: 0.75cup | Calories: 130kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 28mg | Potassium: 259mg | Fiber: 1g | Sugar: 7g | Vitamin A: 543IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This easy mango shrimp ceviche is fresh, tangy, and oh-so-shrimpy! It’s the perfect appetizer, side dish, or light meal. Dive in!

It costs approximately $5.29 to make this shrimp ceviche. The recipe makes four servings and costs about $1.32 per serving. 

What You’ll Love About This Mango Shrimp Ceviche

• Fresh Vibrant Flavors: This ceviche is full of flavor using fresh ingredients. You’ll love the sweet mango, tangy lime juice, and spicy jalapeno. 
• Simple Recipe: This recipe can be enjoyed in less than an hour. It uses simple ingredients to create a delicious appetizer. 
• Health Benefits: This ceviche’s fresh vegetables and fruit provide nutritious vitamins and minerals, while the shrimp is a trusted source of protein and omega-3 fatty acids. Add this recipe to your list of favorite healthy appetizers. 

If you have tried other ceviche recipes and found the flavor lacking or the preparation too complicated, you have found the right recipe! This is the best shrimp ceviche recipe because it is super easy to make and bursting with fresh flavor. 

This ceviche is perfect for any occasion. Serve it as an appetizer while entertaining, at family gatherings, or as a quick, light dinner. The recipe requires little prep time and takes less than an hour. 

You can ditch the takeout menus with this recipe and whip up a batch of this homemade version at home instead. Your family and friends will thank you for making this great recipe!

Easy Shrimp Ceviche Ingredients and Estimated Cost

Recipe Cost: $5.29

Per Serving Cost: $1.32

• 3 cups of smaller shrimp, pre-cooked – $1.17
• 4 Tablespoons lemon juice – $0.67
• 2 Roma tomatoes – $0.72
• 1 English cucumber – $1.50
• 1 Mango – $0.09
• 1 jalapeno pepper – $0.39
• ¾ cup fresh cilantro – $0.60
• 2 shallots – $0.14
• Salt and pepper to taste – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in January 2024.

How To Make Shrimp Ceviche 

***For complete recipe instructions, see the recipe card below.

1. First, add the shrimp, tomato, cucumber, mango, jalapeno, shallot, and cilantro to a medium bowl. 
2. Next, pour the lemon juice over the shrimp mixture. 
3. Then, add the salt and pepper to taste and stir the mixture. 
4. Finally, cover the bowl and chill in the fridge for thirty minutes before serving. 

Recipe Variations For Shrimp Mango Ceviche Recipe

• Garnish the ceviche with your favorite toppings. Some options include red onion, avocado slices, and fresh herbs.
• Serve this over tostada shells for a light dinner or with tortilla chips or saltine crackers as an appetizer.

Mango Shrimp Ceviche Recipe FAQs

More Posh Plates Favorite Recipes

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Mango Shrimp Ceviche

Fresh, tangy, and oh-so-shrimpy! This easy Shrimp Ceviche is the perfect appetizer, side dish, or light meal. Dive in!

Course Appetizer

Cuisine American

Keyword shrimp

Prep Time 25 minutes minutes

Chill Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 209kcal

Author Jillian

Cost $5.29

Equipment

• Mixing bowl
• mixing spoon
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Ingredients

• 3 cups of small cooked shrimp
• Juice of 2 lemons about 4 tablespoons
• 2 Roma tomatoes diced
• 1 English cucumber diced
• 1 mango diced
• 1 whole jalapeno pepper minced
• ¾ cup fresh cilantro chopped
• 2 shallots minced
• Salt and pepper to taste

US Customary – Metric

Instructions

• Add the shrimp, tomato, cucumber, mango, jalapeno, shallot, and cilantro to a medium bowl.
• Pour the lemon juice over the shrimp mixture.
• Add salt and pepper to taste, then stir the mixture well.
• Cover the ceviche and refrigerate for 30 minutes. This will allow the flavors to develop even more.
• Taste, adjust the seasoning if necessary, and serve.

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 14g | Protein: 37g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 286mg | Sodium: 218mg | Potassium: 805mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1138IU | Vitamin C: 31mg | Calcium: 141mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

Creamy homemade tzatziki sauce made with Greek yogurt, fresh cucumber, herbs, and lemon. A refreshing dip or sauce perfect for pita, veggies, and grilled meats. 

Tzatziki is similar to my Turkish cucumber-yogurt dip called Cacik. Both contain creamy yogurt and fresh ingredients like mint, dill, and cucumbers. Try them both and see which one is your favorite.

Tzatziki Sauce

Tzatziki, pronounced as [zah-dzee-kee]. There is something special about a cool, creamy sauce that instantly brings a meal together. This homemade tzatziki sauce has become a staple in my kitchen, especially during warmer months when fresh herbs and crisp cucumbers are easy to find.

It reminds me of simple Mediterranean-style meals shared outside, where everything is fresh, bright, and meant to be enjoyed slowly. This version keeps things approachable with everyday ingredients while still delivering that classic flavor. Once you try making it at home, it is hard to go back to store-bought. 

Ingredients you will need for the best Tzatziki sauce

Yogurt–Use full-fat Greek or whole-milk yogurt for optimal creaminess. If you are looking for a deeper dip, use Greek yogurt. If you are looking for a sauce-like consistency, use plain whole-milk yogurt.

Cucumbers–I prefer English cucumbers because they tend to be seedless, and the skin is really thin, which means no peeling for me (or you). Also, Persian cucumbers are a great choice.

Garlic–Use two cloves of minced garlic or ¼ tsp of garlic powder (garlic powder is what I used).

Dill–Adds the perfect freshness.

Lemon Juice and Zest–adds the perfect twang and brightens all the flavors of the sauce.

Ingredients and Estimated Cost:

Recipe Cost: $4.87

Per Serving Cost: $0.41

• 1 large English cucumber – $0.98
• 2 cups plain whole milk yogurt – $2.38
• 1 Tablespoon fresh dill – $0.33
• One teaspoon dried oregano – $0.05
• 1 teaspoon dried mint – $0.41
• ¼ teaspoon garlic powder – $0.01
• 2 Tablespoons cucumber liquid – $0.00
• 3 Tablespoons lemon juice – $0.68
• 1 Tablespoon lemon zest – $0.00
• ½ teaspoon kosher salt – $0.01
• ¼ teaspoon freshly ground black pepper – $0.02

NOTE:The recipe prices are calculatey using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in March 2026.

Tips for making the best Tzatziki Yogurt Sauce

• Shred the cucumber using a cheese grater or a food processor to obtain small pieces.
• Put the shredded cucumber in cheesecloth over a bowl. Add a pinch of salt and let it rest for 5 minutes or so. When ready, squeeze out all the excess juice. This step helps remove excess liquid, creating a thicker Greek (er) yogurt dip.

Recipe Variations

• After making this delicious sauce, consider the dipping vehicles: toasted pita wedges, sliced toasted baguette rounds, tortillas, wedge potatoes, chicken, beef, fish, broccoli, etc. The options are endless!

Recipe FAQs

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Tzatziki Sauce

Creamy and refreshing, Tzatziki sauce is a Greek classic made with yogurt, cucumber, garlic, and herbs. Perfect for dipping or as a condiment!

Course Dressings and Sauces

Cuisine Greek

Keyword greek yogurt, tzatziki

Prep Time 15 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 people

Calories 31kcal

Author Jillian

Cost $4.87

Equipment

• Measuring cups and spoons
• box grater or food processor
• Colander
• Mixing bowl
• Wooden mixing spoon

Ingredients

• 1 large English cucumber grated or processed into small pieces
• 2 cups plain whole milk yogurt can use greek yogurt
• 1 tbsp finely chopped fresh dill
• 1 tsp dried oregano
• 1 tsp dried mint or 2 tbsp minced mint leaves
• ¼ tsp garlic powder or 2 cloves of garlic
• 2 tbsp cucumber liquid see notes
• 3 tbsp lemon juice about 1 lemon
• 1 tbsp lemon zest about 1 lemon
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper or to taste

US Customary – Metric

Instructions

PREP THE CUCUMBER

• Grate or process the cucumber into small uniformed pieces.
• Put the finely grated or processed cucumber over a strainer or cheesecloth. Sprinkle kosher salt over the cucumber to help release any excess liquids. Set aside for 5 minutes.
• After 5 minutes, squeeze the cucumber to help release any liquid (you want to squeeze as much as you can out). Save 2 tbsp of the cucumber liquid.

PUTTING IT ALL TOGETHER

• In a medium-sized bowl, add the yogurt, cucumber, lemon juice, lemon zest, dill, mint, oregano, garlic powder, cucumber liquid (see notes), salt and pepper. Mix well (the more you mix, the thinner–but more concentrated the flavor will be).
• Cover and refrigerate for a minimum of 2 hours.
• Serve with warm pita bread, crunchy vegetables, or over juicy meat.

Notes

This recipe makes about 3 cups of dip. 

Cucumber liquid: when you squeeze out all of the liquid from the cucumbers, make sure to reserve at least 2 tbsp of the cucumber liquid to add to the sauce.

If you do not favor one of the herbs, feel free to omit one.

 

Nutrition

Serving: 0.25cup | Calories: 31kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 117mg | Potassium: 113mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 0.2mg

More Healthy Dips

• Eggplant Dip
• Simple Guacamole Recipe (with Tips!)
• Garlicky Zucchini Yogurt
• Easy Mexican Salsa
• Creamy Zucchini Hummus
• Marinated Tomatoes Over Seasoned Greek Yogurt

Posh Plate - Healthy Feel-Good Recipes

This roasted eggplant dip is made with tahini and is undeniably smoky and silky-smooth. Serve it with crunchy veggies or hearty bread as an appetizer for any Mediterranean meal.

If you’re looking for a healthy and tasty appetizer to serve at your party, game-day event, or family gathering, consider making this Eggplant Dip. Like hummus in both taste and texture, this Roasted Eggplant Dip offers a sweet, slightly smoky flavor thanks to roasted eggplant and fresh-tasting ingredients. Plus, it’s plant-based and easy to make at home, making it a delicious snack.

What’s in Roasted Eggplant Dip?

I’m glad you asked. Here’s what’s in it:

• Eggplant: will roast in the oven until charred. This is what’s going to give that signature Smokey flavor. Eggplant is like a sponge; it soaks up its environment, and in this case, it will be in a high-heat oven.
• Tahini: What I like about tahini is how it adds nuttiness without tasting too much like peanuts. Fun fact, I don’t care for peanuts very much. Peanut butter and jelly? Yes. Pad Thai? No.
• Garlic: One could roast it with the eggplant, but I felt a little lazy and threw it in raw.
• Olive oil: It will coat the eggplant right before roasting.
• Smoked paprika: It will add another layer of deep smokiness without the flame.
• Cumin: Has a nice earthy meatiness that works well in this recipe.
• Lemon: Gives a nice tang.
• Pure maple syrup: Balances out the tang.
• Salt and pepper

Do you want to know something exciting? I effortlessly tossed all the ingredients into the food processor and made this fantastic dip. Yeah, it was so easy.

There are so many ways to dress up this dip. After dolloping and smearing a generous portion onto your serving dish, sprinkle on salty feta cheese, pomegranate seeds, and fresh parsley. So yummy!

Ingredients and Estimated Cost:

Recipe Cost: $6.67

Per Serving Cost: $1.66

• 1 Tablespoon olive oil – $0.14
• 2 medium-sized eggplants – $3.58
• 1 garlic clove – $0.04
• 1 Tablespoon Tahini – $0.15
• ½ cup lemon juice – $0.49
• 1 teaspoon pure maple syrup – $2.20
• ½ teaspoon smoked paprika – $0.01
• ½ teaspoon cumin – $0.01
• ½ teaspoon kosher salt – $0.01
• ½ teaspoon sesame seeds – $0.03

NOTE: Recipe prices are calculated from grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2026.

Recipe Variations

• Instead of maple syrup, you can use agave nectar or honey (if you use honey, it won’t be vegan anymore).
• If you want a thicker dip, place the roasted eggplant in a strainer over a bowl. All excess juice drains from the eggplant, resulting in a thicker dip.

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5 from 5 votes

Roasted Eggplant Dip

This Smokey Roasted Eggplant Dip features roasted eggplant and tahini. It is a simple plant-based appetizer perfect for serving with fresh vegetables.

Course Sides

Cuisine Middle-Eastern

Keyword dip, eggplant, healthy

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 people

Calories 126kcal

Author Jillian

Cost $6.67

Equipment

• Baking sheet
• fork
• Mixing bowl
• plastic wrap
• food processor
• Colander

Ingredients

• 1 tbsp olive oil
• 2 medium eggplants
• 1 garlic clove
• 1 tbsp tahini heaping
• ½ cup lemon juice
• 1 tsp pure maple syrup
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ tsp kosher salt
• pepper to taste
• ½ tsp sesame seeds to garnish
• a few springs of parsley to garnish

US Customary – Metric

Instructions

• Preheat the oven to 400°F
• Rub the eggplants generously with olive oil. Use your hands to coat the thick purple skin. No need to cut the eggplant in half—keep them whole and place them over a baking sheet lined with foil (parchment paper will burn and turn black at a high temperature). 
• Bake for 40-45 minutes until the outside is black and the inside is tender when pierced with a fork. 
• When ready, place the eggplant in a glass bowl and cover it with plastic wrap to steam for about 20 minutes or so. This step will help separate the flesh from the purple thick skin, making it easier to peel. 
• Next, lift the plastic wrap and make sure that it is cool enough to handle. Then peel the eggplants with your hands. Know that some skin still intact is completely ok.
• Let the eggplant drain in a colander for 10 to 15 minutes to release excess liquid.
• Transfer the roasted eggplant to the food processor along with, the tahini, garlic, lemon, maple syrup, cumin, smoked paprika, kosher salt, and pepper. Processes until desired consistency is met. I like mine smooth and creamy. 
• Serve in your favorite appetizer dish. Drizzle extra olive oil on top, followed by sprinkles of sesame seeds, and a dusting of smoked paprika. 

Notes

Storage Tips

Serve: You can keep the dip out for about 2 hours before covering and refrigerating.

Store: Store in an air-tight container for up to 3 days. 

Freeze: This recipe does not freeze well, so I do not recommend freezing it.

Nutrition

Serving: 0.75cup | Calories: 126kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 298mg | Potassium: 591mg | Fiber: 7g | Sugar: 10g | Vitamin A: 183IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

Recipe FAQs

More Healthy Dips

• Simple Guacamole Recipe
• Garlicky Zucchini Yogurt
• Easy Mexican Salsa
• Creamy Zucchini Hummus
• Marinated Tomatoes Over Seasoned Greek Yogurt
• The Best Tzatziki (Greek Yogurt Sauce)

Posh Plate - Healthy Feel-Good Recipes

This guac without onion is creamy, zesty, and packed with flavor thanks to lime, garlic, and serrano chili. The perfect guacamole recipe for onion-free eaters!

Onion-Free Guacamole That Still Packs a Punch

Good guacamole is all about technique—make a paste out of citrus, garlic, and salt before adding in the rest of the ingredients. This creates a flavor explosion with the best texture. In this post, I will share tips on how to choose the right avocado. How to prevent browning after making a big bowl of guac and making the best guacamole every time. 

Whether you’re skipping onions for dietary reasons, personal taste, or just ran out, this guac without onion proves you don’t need them to create flavor-packed results. Creamy, zesty, and just the right amount of heat, this guac no onion recipe lets bold ingredients like lime, garlic, and serrano chili do the heavy lifting. The result is an onion-free guacamole that still brings serious crave-worthiness to the table.

Ingredients, Estimated Cost, and Substitutions:

Recipe Cost: $3.15

Per Serving Cost: $0.79

Here’s everythign you need to make this guac without onion recipe, including simple substitutions.

• 2 large avocados (2 large – $1.68) The base of every good guac. I prefer Haas avocados. Choose ripe but firm avocados that give slightly when pressed. They should mash smoothly while still offering a bit of texture.
• Garlic (1 clove – $0.01) Instead of onion, garlic steps in for that all-important aromatic base. It adds sharpness and depth without overwhelming the creamy avocado. You can use ½ teaspoon of garlic powder instead. 
• Lime juice (1 lime – $0.09) Adds brightness and keeps the guacamole from browning too quickly. Fresh lime juice always beats bottled for flavor. You can use lemon juice instead of lime juice, but be aware that it will slightly alter the flavor of the guacamole.
• Serrano chili (1 finely chopped – $0.20) This chili brings heat and freshness. Want it milder? Remove the seeds or swap the Serrano for jalapeño. Want it hotter? Leave the seeds in.
• Cilantro (1 Tablespoon – $1.15) Herby, citrusy, and classic. If you’re not a fan of cilantro, you can skip it or sub with fresh parsley for a different but still fresh profile. 
• Kosher salt (¼ teaspoon – $0.01) Essential for enhancing the avocado’s natural flavor. You can use a pinch of table salt instead. 
• Ground cumin (1 pinch – $0.01) Just a hint adds earthiness and a subtle smoky depth that rounds out the whole dip. If needed, you can use coriander instead. 

NOTE: We calculate recipe prices using grocery store websites. Your actual cost varies based on the ingredients you already own. We last updated this recipe’s prices in May 2025.

Top Tips For The Best Onion-Free Guac

Use ripe avocados. Underripe avocados are hard and bland, and overripe ones can taste off. Look for a gentle give when pressed.

Don’t skip the paste step. Mixing the garlic, salt, lime, and cumin first brings out their flavor more fully without the need for onion.

Chop your chili finely. A little heat goes a long way, so chopping it small ensures even distribution without overwhelming bites.

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5 from 5 votes

Guac Without Onions

Love guac but not a fan of onions? This guac without onion is fresh, flavorful, and fast to make with garlic, lime, and a hint of chili heat!

Course Appetizer

Cuisine Mexican

Keyword dip, guacamole

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 168kcal

Author Jillian

Cost $3.69

Equipment

• mixing bowls
• Cutting board
• Chef’s knife
• Measuring spoons
• Wooden mixing spoon
• potato masher

Ingredients

• 2 large avocados
• 1 garlic clove finely minced
• 1 lime juice of
• 1 serrano chili finely chopped (seeds removed optional)
• 1 tbsp fresh chopped cilantro
• ¼ tsp kosher salt
• 1 pinch ground cumin

US Customary – Metric

Instructions

• Start by making a paste by adding the minced garlic, the juice of one lime, kosher salt, and cumin in a bowl. You won't have much, but mix what you have really well.
• Mash all of the avocados until smooth with little chunks for good texture. When ready, add the paste and mix well to incorporate.
• Add the chopped serrano and fresh cilantro. Mix and stir to combine.
• Enjoy right away or chill in the refrigerator until ready to serve.

Notes

SERVE: Serve the guacamole with tortilla chips or fresh carrot and celery sticks. You can leave the guac out for no longer than two hours before it needs to be covered and stored.

STORE: To help keep browning to a minimum, place the guac in an airtight container and press plastic wrap directly against its surface. Then, put the lid on the container. Store in the refrigerator for 1-2 days.

FREEZE: Place in a freezer-safe zipper-top bag. Squeeze out all of the air before sealing the bag. Freeze for up to two months.

Nutrition

Serving: 0.5cup | Calories: 168kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 153mg | Potassium: 513mg | Fiber: 7g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg

Guac Without Onion Recipe FAQs

More Mexican Favorites

• Easy Mexican Salsa
• Sheet Pan Chicken Tacos
• Mexican Cauliflower Rice
• Mexican Grilled Chicken
• Healthy Tortillas Recipe
• Instant Pot Mexican Beef
• Pico De Gallo (No Cilantro)

Posh Plate - Healthy Feel-Good Recipes

This Creamy Zucchini Yogurt is made with sautéed zucchini, mint, and the perfect amount of garlic. Serve it alongside any of your favorite Mediterranean meals.

This yogurt costs around $2.17 to make four servings. The price per serving is about $0.54.

For more delicious yogurt recipes, try my Greek Yogurt Sauce and my Cacik-Turkish Cucumber Yogurt Sauce.

This yogurt is beyond delicious. It is the perfect side dish for meats and veggies with the right amounts of garlic, zucchini, and mint. This yogurt is flavorful and creamy and comes together in just a few minutes. 

Garlicky Zucchini Yogurt Ingredients

Nevertheless, here are the main ingredients you will need. This does not include garnishes, salt, and pepper.

How to Serve Garlicky Zucchini Yogurt

Serve the zucchini yogurt as a side dish. However, there are endless ways to enjoy it.

• Dollop on top of gyros.
• Smear it on sandwiches.
• Eat it with a big bowl of buttery rice or quinoa.
• Dip thick pita wedges into it.

I am so excited for you to try this recipe! ♡

By the way, this time around, I made juicy chicken meatballs as the dipping vehicles. These were quite fun to eat.

More Mediterranean Recipes You Will Love

• Roasted Dill Potatoes with Greek Yogurt Sauce
• Lahmacun Recipe (Baked!)
• Smokey Roasted Eggplant Dip Recipe
• Easy Hummus Recipe

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 7 votes

Garlicky Zucchini Yogurt

This Creamy Zucchini Yogurt is made with sautéed zucchini, mint, and the perfect amount of garlic. Serve it alongside any of your favorite Mediterranean meals.

Course Sides

Cuisine American-Turkish

Keyword gluten-free, vegetarian, yogurt

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 108kcal

Author Jillian

Cost $2.17

Equipment

• Skillet
• grater
• Measuring cups and spoons
• mixing spoon
• Mixing bowl
• Cutting board
• Chef’s knife

Ingredients

• 2 tbsp extra virgin olive oil
• 1 cup shredded zucchini skin on (about one medium zucchini)
• 1 clove of garlic minced or 1/2 tsp garlic powder
• 10 mint leaves finely chopped, or 1/2 tsp dried mint
• 1 tsp sea salt divided*
• ¼ tsp coarse black pepper
• 1 cup yogurt whole milk
• A squeeze of lemon juice optional

US Customary – Metric

Instructions

• Heat a nonstick skillet over medium-high heat. Once heated, drizzle in the olive, add the zucchini, garlic, mint, salt, and pepper. Sautee until the zucchini has softened and has become translucent. 
• When ready, transfer the mixture to a mixing bowl. Next, add the yogurt, lemon juice (if using), and the other half of sea salt. Give a generous mix. 
• Enjoy right away or chill until ready to serve.

Notes

• Sea salt: half the sea salt will go in with the zucchini while sauteeing and the other half will be added after combining the zucchini and yogurt together. 
• How long does this zucchini yogurt last? Store in an air-tight container for up to three days. 

Nutrition

Serving: 0.5cup | Calories: 108kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 613mg | Potassium: 195mg | Fiber: 1g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This Easy Mexican Salsa recipe is made in 15 minutes in a food processor. It’s tangy, salty, and fresh. It’s everything you love about the salsa from your favorite Mexican restaurant!

Try my Pico de Gallo, Chipotle Chimichurri Sauce, and Simple Guacamole Recipe for more ideas on what to dip your tortilla chips into.

Fresh Mexican Salsa is my favorite to order when I eat out, but the recipe is easy to make at home! With this Easy Homemade Mexican Salsa, I do not have to go out to eat to get my salsa fix! I love making this salsa as an afternoon snack, an appetizer for a game day or potluck, or a side dish with any Mexican dinner like this Instant Pot Mexican Beef. This Mexican Salsa recipe is super easy and uses fresh and real ingredients. Put the ingredients in the food processor, and BOOM, you have fresh salsa perfect for any occasion.

What’s in Mexican Salsa?

• Roma tomatoes- I like the sweetness that Roma tomatoes give to fresh salsa. However, if you have beefsteak tomatoes, that will work as well.
• Red onion- will give the salsa a strong bite and spiciness without the heat.
• Jalapeno- whether you like it hot or not, adding a kick like jalapeno or Serrano is essential. If you prefer mild salsa, discard the ribs and seeds of the pepper ( I prefer to keep the whole pepper intact).
• Cilantro– adds freshness and herb(y)ness to the sauce. Do not substitute cilantro for parsley. It will NOT work!
• Lime- adds that twang! Though you could use lemons, limes are the most traditional.
• Garlic powder- because we are already going to have onion breath!
• Salt- use kosher salt. Iodized salt is saltier (more concentrated), so a little goes a long way. Don’t forget to adjust the seasoning to taste if you choose to do so.

Estimated Ingredient Cost:

Recipe Cost: $3.23

Per Serving Cost: $0.27

• 4 Roma tomatoes – $1.04
• ¼ cup tomato sauce – $0.54
• 2 jalapenos – $0.40
• 1 cup cilantro – $0.96
• 2 limes, juiced – $0.20
• 1 small red onion, diced – $0.07
• ¼ teaspoon garlic powder – $0.01
• ¼ teaspoon kosher salt – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Mexican Salsa

1. First, wash and pat dry the fresh ingredients.
2. Next, place all of the ingredients into the food processor. 
3. Finally, pulse until the desired consistency is reached. Transfer the salsa to a bowl and chill in the fridge until ready to serve. 

Mexican Salsa Recipe FAQ’s

More Vegetarian Recipes

• Homemade Coconut Butter
• Creamy Cucumber and Avocado Salad
• Mediterranean Marinated Tomatoes
• Creamy Zucchini Hummus
• Easy Coconut Cashew Butter

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 5 votes

Easy Mexican Salsa

Fresh Mexican Salsa made in 15-minutes or less! It's fresh and spicy and has the perfect amount of heat. You will never want to buy jarred salsa again. 

Course mexican sides

Cuisine Mexican

Keyword salsa

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 people

Calories 13kcal

Author Jillian

Cost $3.23

Equipment

• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Liquid measuring cup
• food processor

Ingredients

• 4 roma tomatoes about 1 lb
• ¼ cup tomato sauce
• 2 jalapenos seeds removed is optional
• 1 cup roughly chopped cilantro
• 2 limes juiced
• 1 small red onion or half a medium red onion
• ¼ tsp garlic powder
• ¼ tsp kosher salt

US Customary – Metric

Instructions

• Add all of the ingredients into the food processor and pulse until a thick ‘n chunky consistency.
• Chill in the fridge for 1 hour before serving.
• Enjoy!

Notes

• This recipe makes 3 cups of salsa. 
• If you find the salsa too thick, add a couple of tbsp(s) of cold water to help thin it out until your desired consistency.

Storage Tips

Serve: Place the salsa in the refrigerator for one hour before serving. 

Store: Store the salsa in an airtight container in the fridge for five days.  

Freeze: Place the salsa in a freezer-safe container or zipper-top freezer-safe plastic bag and freeze for up to 4 months.

Thaw: Thaw overnight in the refrigerator.

Nutrition

Serving: 0.25cup | Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This Zucchini Hummus is perfect as an appetizer or a healthy snack. It’s made with roasted veggies, tahini, and aromatic garlic. It’s dairy-free, keto-friendly, paleo, and whole30 approved!

This recipe costs about $2.83 to make. However, it makes six servings for just $0.47 per serving.

Quick and easy dips are a great afternoon snack. For more dip recipes, check out my Smokey Roasted Eggplant Dip or my Roasted Dill Potatoes with Greek Yogurt Sauce.

Zucchini Hummus has the same great taste as your favorite classic hummus recipe but without the chickpeas. This means you get to enjoy a fabulous snack with fewer calories! 

Make this dip ahead of time to have it ready for after-school snacks, as a spread on sandwiches or wraps, or as an appetizer at your next dinner party. 

The veggies are roasted to give you tender veggies with an oven-roasted taste.

Even though this recipe is entirely sugar-free, the roasted onion adds a nice sweet flavor. Also, the lemon juice adds the perfect amount of tang.

My favorite way to enjoy this creamy zucchini hummus is with cold, crisp cucumbers, baby carrots, and sweet bell peppers.

I am so excited to share how easy it is to make this hummus!

Let’s talk about the ingredients you will need.

Ingredients You Will Need

Ingredient Costs

RECIPE COST: $2.83

PRICE PER SERVING: $0.47

• 2 large zucchinis – $1.30
• 1 large onion – $0.62
• 3 garlic cloves – $0.15
• 3 Tablespoons olive oil – $0.42
• 1 teaspoon tahini – $0.18
• 2 Tablespoons lemon juice – $0.14
• ½ teaspoon cumin – $0.02

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Recipe Variations

Sprinkle smoked paprika right over the top. This will add the perfect smoky flavor without adding any smoked meats.

Garnish with za’atar. This herby blend consists of thyme, oregano, marjoram, sumac, and toasted sesame seeds. This will add a nice middle-eastern flare.

Leave it plain. Smear this hummus on your favorite gluten-free bread or wraps. Enjoy a dollop on your avocado toast, or use it as a base for a healthy salad dressing.

Storage Tips

SERVE: Serve at room temperature or chilled (I personally like it chilled better). You keep leave it out for about two hours before it needs to be covered and stored in the refrigerator.

STORE: Cover and store in the refrigerator for 3-4 days.

MAKE AHEAD: You can make zucchini hummus up 3-4 days ahead of time. Just cover and chill in the refrigerator.

Recipe FAQ’s

More Whole 30 Recipes

• Roasted Carrot Fries
• Easy Baked Chicken and Zucchini
• Coconut Cashew Butter
• Creamy Cucumber and Avocado Salad 
• Instant Pot Spaghetti Squash
• Creamy Tomato and Carrot Soup
• Cilantro Lime Cashew Cream
• Baked Sweet Potatoes
• Sauteed Green Beans

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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No ratings yet

Creamy Zucchini Hummus {Whole30}

Rich and creamy Zucchini Hummus made with roasted veggies, tahini, and aromatic garlic. It’s dairy-free, keto-friendly, paleo, and whole30 approved.

Course Appetizer

Cuisine American

Keyword keto hummus, whole30 hummus, zucchini, zucchini hummus

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 109kcal

Author Jillian

Cost $2.83

Equipment

• Cutting board
• Chef’s knife
• Measuring spoons
• Blender
• Serving bowl

Ingredients

• 2 large zucchinis ends removed, peeled, and cut into fourths
• 1 large onion skin removed, sliced in half
• 3 cloves garlic skin left on
• 3 Tablespoons olive oil divided*
• 1 Tablespoon tahini
• 2 Tablespoons lemon juice about one lemon
• ½ teaspoon cumin
• kosher salt
• coarse black pepper

US Customary – Metric

Instructions

• Preheat the oven to 424°F.
• Add the zucchini, onion, and garlic cloves to a nonstick baking sheet. Space each vegetable flat-side down. I like to avoid foil and parchment paper so that the bottoms will get nicely charred. 
• Drizzle a tablespoon or so of olive oil on the zucchini, onion, and garlic. Season with kosher salt and pepper. Next, rub the oil and seasonings evenly around the veggies and garlic cloves. Any spots left empty will not caramelize and brown.
• Next, transfer the veggies to the oven and bake at 400 °F for 30 minutes or until the bottoms have browned nicely. Once roasted, set aside to cool for 30 minutes 15 minutes.  
• When ready, place the roasted zucchini, onion, and garlic in the blender. Then, add the cumin, tahini, olive oil, and lemon juice. Season with kosher salt and pepper. Blend until smooth and creamy. 
• If you wish to serve the hummus cold, add a couple of ice cubes to the blender while processing. This will make it cooler and fluffier. 
• Transfer to your favorite serving bowl and enjoy right away.

Notes

This recipe makes about two cups of zucchini hummus. 

Divided olive oil: you will add one tablespoon of olive oil to the veggies before baking, and then the other two tablespoons will go into the blender. 

Nutrition

Serving: 0.33cup | Calories: 109kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 11mg | Potassium: 343mg | Fiber: 2g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 24mg | Calcium: 31mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes