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Bowl of courgette and yogurt dip on a light blue background.

Courgette, Garlic & Yogurt Dip

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 3-4 1x
  • Category: Dips
  • Cuisine: Middle Eastern
  • Diet: Vegetarian


This make-ahead friendly Courgette Dip is slow cooked with plenty of garlic before being flavoured with fresh mint, tangy yogurt and rich extra virgin olive oil for the perfect starter or mezze dish.


  • 750g courgettes
  • 6 large garlic cloves
  • 2 tbsp olive oil
  • 1/2 tsp flaky sea salt, plus extra for serving
  • small handful fresh mint, roughly chopped
  • 2 tbsp natural yogurt
  • 1 tbsp extra virgin olive oil


  1. Roughly chop the courgettes into 1 1/2 to 2 inch chunks. Peel the garlic cloves and bash them with the flat edge of your knife.
  2. Heat the oil in a large, lidded non-stick frying pan or shallow casserole over a medium high heat. Stir the courgette, garlic and salt, and cook for 10 minutes with the lid on. Keep an eye on it, but only stir it if it looks like the garlic cloves are about to burn.
  3. Stir, and reduce the heat to medium low. Cook for another 10 minutes, again not stirring. The courgette pieces should be mostly soft, and it should be very watery.
  4. Remove the lid and turn the heat up to medium. Cook, stirring occasionally for 30-40 minutes until the courgette has collapsed and the water has all evaporated. You’ll know it’s ready because rather than the courgette cooking in water, the pan will start to sizzle as it starts to fry in the oil you started with.
  5. Remove from the heat and allow to cool to room temperature. 
  6. Stir in the mint and check the seasoning to see if it needs a little more salt before swirling in the yogurt and transferring to a shallow bowl. Drizzle with the oil and finish with a little more flaky sea salt. 


To get ahead, slow cook the courgettes up to the day before: simply keep them in the fridge and bring them up to room temperature before swirling in the yogurt, mint and drizzling over the oil. Any leftovers will keep in an air tight container in the fridge for up to 3 days.