DILL-ZUCCHINI DIP

Dill-Zucchini Dip image

Provided by tracyjoan1961

Time 15m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 9

2 medium zucchini, grated
2 tablespoons olive oil
3 tablespoons onions, chopped
2 garlic cloves, chopped
1/2 cup yogurt, plain
2 tablespoons lemon juice or 2 tablespoons apple cider vinegar
2 tablespoons dill, dried
1/4 teaspoon both salt & pepper
1 pinch red pepper flakes

Steps:

Place oil, grated zucchini, garlic, onion, and red pepper flakes in pan over medium heat and cook, stirring occasionally. Remove from heat and let cool.
Add cooled mixture into blender. To this add yogurt, lemon/vinegar, dill, salt and pepper. Puree until very smooth, scraping down the sides occasionally. Refrigerate.
** You can use larger zucchini as well but be sure to seed them.

Nutrition Facts : Calories 68.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 2.6, Sodium 15.3, Carbohydrate 4.2, Fiber 0.8, Sugar 2.9, Protein 1.6