Directions:
- Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat and let cool completely.
- Combine half each of zucchini mixture, cream cheese, and sour cream in an electric blender; process until smooth, stopping once to scrape down sides. Repeat procedure with remaining zucchini mixture, cream cheese and sour cream.
- Combine pureed mixture, salt, pepper, and dill weed in a large bowl. Cover and chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 13.15 Kcal (55 kJ) | ||
| Calories from fat | 9.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.07g | 2% | |
|---|---|---|---|
| Cholesterol | 3.43mg | 1% | |
| Sodium | 220.69mg | 9% | |
| Potassium | 33.75mg | 1% | |
| Total Carbs | 0.56g | 0% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 0.38g | 1% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 8.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 88.68 Kcal (371 kJ) | ||
| Calories from fat | 64.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 2% | |
|---|---|---|---|
| Cholesterol | 23.1mg | 1% | |
| Sodium | 1488.19mg | 9% | |
| Potassium | 227.56mg | 1% | |
| Total Carbs | 3.8g | 0% | |
| Sugars | 0.83g | 0% | |
| Dietary Fiber | 0.72g | 0% | |
| Protein | 2.56g | 1% | |
| Vitamin C | 11.7mg | 3% | |
| Iron | 0.5mg | 0% | |
| Calcium | 57.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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