If you’re searching for your new favorite crowd-pleasing appetizer, look no further than this Zucchini Dip Recipe! It’s creamy, cozy, and loaded with garden-fresh flavor in every spoonful. Velvety cream cheese hugs sweet tomatoes, aromatic basil, and mounds of tender shredded zucchini, creating a dip that’s just as at home at summer picnics as it is on winter holiday tables. Whether you serve it piping hot with crusty bread or as a chilled snack alongside crackers, this Zucchini Dip Recipe is sure to become a go-to for every occasion.

Ingredients You’ll Need

Ingredients You’ll Need

Every ingredient here plays a deliciously important role in making the Zucchini Dip Recipe truly unforgettable. From the bright burst of basil to the tangy richness of cream cheese, each component brings its own magic. Best of all, you might already have most of these simple staples on hand!

Zucchini or squash (4-5, about 2 ½ lbs): Grated zucchini melts right into the dip, adding natural sweetness and body—plus, it’s a great way to use up your summer garden haul.
Tomatoes (2 medium/large, about 1 lb): Fresh tomatoes create a juicy, vibrant base full of sun-kissed flavor. If you’re out of fresh, good canned tomatoes work in a pinch.
Fresh basil (about 2 tbsp, chopped): This is your flavor hero! Basil’s unmistakable aroma takes the Zucchini Dip Recipe to a new level of freshness.
Cream cheese (16 oz, two 8 oz packages): The creamy foundation of the dip—when melted in, it gives every bite a luscious, silky texture.
Garlic (2 cloves or 1 tsp garlic powder): Whether fresh or powdered, garlic infuses this dip with rich, savory depth.
Sea salt (½ tsp, or to taste): Salt is the flavor booster that pulls every other ingredient together.
Black pepper (⅛ tsp, or to taste): Just a pinch wakes up the flavors, giving a subtle edge without overpowering the creamy base.
Crackers, chips, or fresh French bread (for serving): These are the perfect vehicles for scooping up every last mouthful—choose your family’s favorite!

How to Make Zucchini Dip Recipe

Step 1: Prepare the Tomatoes

Start by transforming your tomatoes into the base of your Zucchini Dip Recipe. If you’ve got a food processor, pulse the tomatoes just until they’re coarsely chopped—don’t overdo it, you want some body! If you’re feeling rustic (or your processor is out of reach), just grab a sharp knife and dice the tomatoes by hand. The idea is to have juicy, chunky tomatoes ready to melt into a luscious sauce.

Step 2: Cook the Tomato Base

Grab your favorite large, heavy-bottomed pan and heat it over medium warmth. Add those chopped tomatoes, then toss in the pressed garlic cloves and a hearty handful of freshly chopped basil. Let everything simmer together, covered, for about 10 minutes. Give it a stir now and then, and don’t hesitate to gently press down on any bigger tomato pieces. When the sauce looks thick and irresistibly fragrant, you’re ready for the zucchini!

Step 3: Grate the Zucchini

While your tomato base is simmering away, trim the ends from your zucchinis and discard. Grab your box grater and use the large holes, or speed things up with a grater attachment in your food processor. Pile all the grated zucchini into the pan with the tomato mixture, then stir until everything is beautifully combined—get ready for those garden-fresh scents!

Step 4: Cook the Zucchini

Bump up the heat slightly to medium-high, pop a lid on your pan, and let it all cook for another 20 to 23 minutes. Stir occasionally to make sure it’s not sticking. The goal here is buttery-soft zucchini that’s gently blended into the tomatoes, forming the heart and soul of your Zucchini Dip Recipe.

Step 5: Add the Cream Cheese

Now for the “wow” moment: Add the cream cheese straight to the pan. Use a sturdy spatula and stir until the cheese completely melts into the mix, turning everything smooth and creamy. If the dip seems a little thick, add a splash of hot water to loosen it up. This is also the perfect time to season with salt and black pepper, tasting and adjusting until it’s just right.

Step 6: Serve

Scoop the finished Zucchini Dip Recipe into a serving bowl while it’s hot and gleaming, or keep it warm and let guests scoop straight from the pan! Surround it with crackers, chips, or hunks of fresh French bread for dipping. You’ll be amazed at how quickly it disappears—but if you manage to have leftovers, they reheat beautifully with just a little extra water stirred in.

How to Serve Zucchini Dip Recipe

Garnishes

A stunning finish goes a long way. Sprinkle the Zucchini Dip Recipe with extra chopped fresh basil or parsley for color and a fragrant touch. A drizzle of good olive oil or even a dash of crushed red pepper flakes can elevate every bite. If you want some crunch, top with toasted pumpkin seeds or walnuts—gorgeous and delicious!

Side Dishes

While the dip is plenty hearty served with bread or crackers, it pairs wonderfully with a simple green salad or an antipasto platter. Arrange cured meats, olives, and sliced cucumbers alongside your bowl of Zucchini Dip Recipe, and you’ve got the perfect spread for any gathering.

Creative Ways to Present

Let your imagination run wild! Hollow out a round loaf of bread and spoon the dip right in for an edible bowl that turns heads at any table. Try using endive leaves or mini bell peppers as natural dippers for a fresh, colorful twist. This dip also makes a fabulous spread inside a sandwich or wrap—try it as a lunch upgrade!

Make Ahead and Storage

Storing Leftovers

Pop any remaining Zucchini Dip Recipe into an airtight container and keep it in the fridge for up to 4 days. The flavors actually deepen as it sits, making each bite even more enticing the next day. Just make sure the dip is completely cool before sealing to prevent extra moisture.

Freezing

Surprisingly, this Zucchini Dip Recipe freezes well! Let it cool, then portion into airtight containers or freezer bags. It’ll keep for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for the best texture—just give it a good stir once it’s defrosted.

Reheating

To reheat, simply scoop the dip back into a saucepan over low heat, adding a splash of water if needed to restore its creamy consistency. Stir gently, and heat until warmed through. If you’re in a rush, the microwave works just fine—just cover and heat in 30-second bursts, stirring between each.

FAQs

Can I make Zucchini Dip Recipe ahead of time?

Absolutely! This dip is perfect for prepping in advance. Simply make it a day or two ahead, store in the fridge, and reheat gently before serving. The flavors actually intensify with time, making it even more delicious.

Is there a dairy-free version of this dip?

Yes! Swap the cream cheese for your favorite dairy-free cream cheese or thick cashew cream. The Zucchini Dip Recipe will still be rich, creamy, and perfect for plant-based guests.

What kind of zucchini works best?

Both regular green zucchini and yellow summer squash work beautifully in this recipe. Just make sure to use small to medium squash, as larger ones can sometimes be watery or have tougher seeds.

Can I add extra vegetables to the dip?

Definitely! Finely chopped bell peppers, baby spinach, or grated carrot can all join the party. Just add them in when you cook the zucchini for extra nutrition and flavor in your Zucchini Dip Recipe.

How can I make the dip spicier?

If you love a kick, add a minced jalapeño to the tomato mixture or stir in a bit of crushed red pepper. Hot sauce swirled into the finished dip is another quick upgrade!

Final Thoughts

If your gatherings need a little something special to get people talking, give this Zucchini Dip Recipe a try. It’s colorful, creamy, and so easy to make—you’ll be sprinkling basil and scooping up seconds before you know it! I hope it becomes a beloved addition to your table, too.

Zucchini Dip Recipe

Print Recipe

★★★★★

5.1 from 22 reviews

A creamy and flavorful Zucchini Dip recipe that is perfect for gatherings or as a tasty snack. This dip combines zucchinis, tomatoes, fresh basil, and cream cheese for a delightful appetizer.

Author: Elena
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: About 4 cups 1x
Category: Appetizer
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Zucchini Dip:

4–5 small/medium zucchinis or squash (about 2 ½ lbs)
2 medium/large tomatoes (1 lb)
1 handful fresh basil (about 2 tbsp, chopped)
16 oz cream cheese (two 8 oz packages)
2 cloves garlic (or 1 tsp garlic powder)
½ tsp sea salt (or to taste)
⅛ tsp black pepper (or to taste)
Crackers, chips, or fresh French bread for serving

Instructions

Prepare the Tomatoes: Pulse the tomatoes in a food processor until coarsely chopped, or finely dice them by hand if you don’t have a food processor.
Cook the Tomato Base: Heat a large heavy-bottomed pan over medium heat. Add the chopped tomatoes, 2 pressed garlic cloves, and chopped fresh basil. Simmer covered for about 10 minutes, stirring occasionally. Press down on any larger tomato pieces to soften them. The mixture should resemble a tomato sauce when done.
Grate the Zucchini: Cut off the ends of the zucchinis and discard them. Shred the zucchinis using the large holes of a grater. Alternatively, use the grater attachment on a food processor to speed up the process. Add the grated zucchini to the cooked tomato mixture and stir to combine.
Cook the Zucchini: Increase the heat to medium-high, cover the pan with a lid, and cook for 20-23 minutes, stirring occasionally, until the zucchini is fully softened.
Add the Cream Cheese: Add the 16 oz of cream cheese to the pan and stir until completely melted and incorporated into the zucchini mixture. If the dip is too thick, thin it out with a little hot water. Season with ½ tsp of sea salt and ⅛ tsp of black pepper, adjusting to taste.
Serve: Serve hot or warm with crackers, chips, or fresh French bread. This dip reheats beautifully, just stir in a little water and heat on the stovetop.