Persian Zucchini Dip

Ingredients serve 4-6

2 tbl olive oil, plus extra for drizzling
1 small shallot, sliced thin crosswise into rings
2 garlic cloves, minced
2 cups zucchini, shredded and unpeeled
1 tsp salt
1 tsp Cool Harissa Spice Blend
2 cups full-fat Greek yogurt
½ tsp smoked paprika
1 tsp pine (pignolia) nuts
2 tbl julienned mint or cilantro


Add olive oil to a 10-inch skillet or sauté pan over medium-high heat. When glistening, add shallots. Sauté for 3 minutes, or until shallots are golden. Add garlic and shredded zucchini. Sauté, stirring occasionally, for 5–7 minutes, or until the zucchini becomes tender and slightly golden along the edges. If zucchini sticks to the bottom of the pan, gently scrape it off with a spatula. Season with ½ teaspoon of sea salt, and stir. Transfer zucchini to a medium bowl. Let cool to room temperature.

Fold zucchini into yogurt, add remaining salt and stir to combine. Chill in refrigerator at least 1 hour. Before serving, drizzle with olive oil. Top with paprika, pignolia nuts, and julienned mint/cilantro.

Enjoy with crackers, kettle-cooked potato chips, or flatbread.