This year my garden has been very generous with courgettes, so I cooked many different recipes using them, over the summer. One of my favourites, perfect for a hot summer lunch, is the Romanian courgette dip recipe, which packs a punch of flavour and it is very easy to make. In Romanian we called this dip a salad, and we eat it either on bread, or alongside flatbreads. It is a refreshing dish, always served cold, straight from the fridge.
The Ingredients for the Romanian Courgette Dip Recipe
The beauty of this Romanian courgette dip recipe is that you don’t need a lot of ingredients to make it. The main ingredients are: courgettes, Greek yogurt, garlic, and dill. Besides those, I also added salt and freshly grounded pepper to the dish.
How to Make This Romanian Courgette Dip Recipe
The first step in making this Romanian courgette dip recipe is roasting the courgettes. It takes around 40 minutes at 180 degrees Celsius, depending on how big or small they are. Bigger courgettes will take longer, whilst the small ones will roast faster.
I sprinkled salt and then drizzled olive oil over the courgettes, before putting them in the oven.
After 40 minutes, I took them out of the oven and scooped out the flesh with a spoon. I set it inside a colander over a bowl, and drained off as much of the liquid as I could. I then put the flesh on a wooden board and chopped it down with a knife until it became creamy. Then I transferred it to a bowl.
I added the yogurt, the minced garlic, and the dill to the mixture, mixing well. I added extra dill, as this is one of my favourite herbs and I really like the earthy flavour it brings to food. I seasoned the dip with salt and pepper, and then I put the bowl in the fridge for at least one hour to chill.
I served the dip cold, with flatbreads which I toasted under the grill for a couple of minutes.
Notes and Tips
- Some people prefer to add mayo in this recipe instead of yogurt. Or, they add both mayo and yogurt, in equal parts. I think mayo is quite heavy, especially when it’s hot, so I only add yogurt because it gives this dip a much fresher taste. And it’s healthier.
- You can remove the pips of the courgette, if you like. I am not bothered by them and I didn’t want to spend time picking them all out so I left them in.
- You must leave the courgette dip in the fridge for at least one hour before serving. It tastes so much better cold than at room temperature.
- I like to use Greek yogurt because it has a higher fat content and it makes this dish creamier than normal or fat free yogurt.
Romanian Courgette Dip Recipe
Ingredients
- 2-3 courgettes cut in half
- 2-3 garlic cloves minced
- 3 tbsp Greek yogurt
- 1/2 pack fresh dill to taste
- salt and pepper to taste
Instructions
- Cut the courgettes in half and place them on a baking tray.
- Sprinkle them with salt and olive oil, and bake for around 40 minutes at 180 degrees Celsius.
- Scoop the flesh out of the courgettes and put it inside a colander, to drain the extra liquid.
- Chop it on a wooden board using a large knife until it becomes creamy. You can also use a blender.
- Put the flesh in a bowl and mix with the Greek yogurt, minced garlic, finely chopped dill, salt and pepper.
- Leave in the fridge for at least one hour, to cool down, before serving.
FAQ
How to Store the Romanian Courgette Dip
You can store the Romanian roasted courgette dip in a container closed with a lid, in the fridge. You can safely store this courgette dip for 2 days, in the fridge.
Can You Freeze the Romanian Roasted Courgette Dip?
This is not a recipe that I recommend freezing.
For more similar recipes check out my recommendations below:
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