Is it a hummus? A feta whip? Mayhaps. But giving the recipe that follows such titles make it sound like intentional creation; it was much more improvisational—new, desperate. Picture summer: an abundance of squash, a hangry small child, and the reality that cheese in anything can only help. Oh, yeah, and make it something you can smear on a cracker.
And here we are. Creamy. Those big Mediterranean flavors. A very quiet vegetable that your child will never know is there. Call it what you want: it’s got snack time or even a portion of dinner covered.
Check out our other great dips and spreads recipes! We've also got some great ideas on how to make zucchini dishes your child will actually eat!
Sometimes the best recipes aren’t planned—they just happen. That’s exactly how this zucchini and feta dip came to be: summer squash overflowing, a hangry kid circling the kitchen, and the simple truth that cheese in anything usually saves the day.
This zucchini and feta dip doesn’t need a fancy label—it’s equal parts creamy, herby, and bright. Zucchini blends seamlessly with feta, tahini, and lemon, while dill and oregano bring those big Mediterranean flavors forward. The best part? Kids won’t even notice the vegetable hiding inside.
This dip shines anywhere you need something scoopable. Smear it on crackers, pack it into lunchboxes with veggie sticks, or add it alongside dinner for a boost of flavor (and sneaky vegetables).
A cross between a Greek feta dip and Mediterranean hummus, this spread combines the creamy and cheesey flavors kids love with a hit of vegetables and protein.
We love this spread on a cracker—perfect for Ritz or Townhouse—or dipped into with crunchy raw vegetables. Works well spread on small pieces of meat, too.
You can make this a full on hummus quite easily by adding in a half a can of chickpeas, adding an extra glug of tahini and olive oil, and the other half of the lemon; up to you if you want to keep the feta. To get that hummus extra smooth—and to reduce some of the hardship when grinding the chickpeas down in the blender—boil the chickpeas with a tiny smidge of baking soda for 6-7 minutes; remove any shells before adding to blender.
Servings 6
Serving Size 5 crackers with spread
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
