Mediterranean Zucchini Dip (Candida‑Friendly)
This Mediterranean Zucchini Dip is very creamy, vibrant, and packed with nourishing, gut-friendly ingredients. It’s the kind of recipe you’ll want to keep on repeat — light, cooling, and perfect for anyone avoiding sugar, gluten, or inflammatory oils.
Ingredients
- 2 medium zucchini - halved lengthwise
- 1 cup Greek yogurt
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp extra‑virgin olive oil
- 1 clove garlic - finely chopped
- 1 Tbsp chopped fresh herbs -parsley, dill, or basil
- Salt & pepper to taste
Step-by-Step Instructions
- Roast zucchini halves (cut‑side down) at 200 °C (400 °F) for 10 min until soft. Let cool.
- Scoop out roasted zucchini into a blender or bowl.
- Add yogurt, lemon juice, olive oil, garlic, herbs, salt & pepper.
- Blend/mash until smooth and creamy.
- Serve alongside raw veggies (e.g. carrots, cucumber, bell peppers) or Candida‑safe crackers — a perfect snack or appetizer.
Notes & Tips
Why It Works for Candida Healing
- Uses non-starchy veggies (zucchini)
- Includes healthy fats (olive oil)
- Low in natural sugars
- Simple, nutrient-rich, gut-soothing
Nutrition
Serving: 2cups