Directions:
- Place grated zucchini in colander and sprinkle with salt.
- Let drain 30 minutes.
- Rinse zucchini.
- Drain well.
- Using kitchen towel, squeeze as much water from zucchini as possible.
- Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended.
- Mix in zucchini, cilantro, garlic, cumin and cayenne pepper.
- Season mixture to taste with salt and pepper.
- Cover dip and refrigerate 2 hours to blend flavors.
- Transfer dip to serving bowl.
- Serve with crudités and pita bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.08 Kcal (231 kJ) | ||
| Calories from fat | 41.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 7% | |
|---|---|---|---|
| Cholesterol | 7.69mg | 3% | |
| Sodium | 117.19mg | 5% | |
| Potassium | 78.33mg | 2% | |
| Total Carbs | 2.35g | 1% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 48.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 132.8 Kcal (556 kJ) | ||
| Calories from fat | 99.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.04g | 7% | |
|---|---|---|---|
| Cholesterol | 18.53mg | 3% | |
| Sodium | 282.52mg | 5% | |
| Potassium | 188.84mg | 2% | |
| Total Carbs | 5.66g | 1% | |
| Sugars | 2.49g | 4% | |
| Dietary Fiber | 0.15g | 0% | |
| Protein | 3.17g | 3% | |
| Vitamin C | 3mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 116.4mg | 5% | |
* 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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