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. (Can be prepared 1 day ahead. Keep refrigerated.)
- Transfer dip to serving bowl. Serve with crudités and pita bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.1 Kcal (1382 kJ) | ||
| Calories from fat | 246.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.44g | 42% | |
|---|---|---|---|
| Cholesterol | 46.11mg | 15% | |
| Sodium | 703.08mg | 29% | |
| Potassium | 467.46mg | 10% | |
| Total Carbs | 14.02g | 5% | |
| Sugars | 6.2g | 25% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 7.86g | 16% | |
| Vitamin C | 7.5mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 289.5mg | 29% | |
| Amount Per 100 g | |||
| Calories | 132.7 Kcal (556 kJ) | ||
| Calories from fat | 99.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.03g | 42% | |
|---|---|---|---|
| Cholesterol | 18.54mg | 15% | |
| Sodium | 282.64mg | 29% | |
| Potassium | 187.93mg | 10% | |
| Total Carbs | 5.64g | 5% | |
| Sugars | 2.49g | 25% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 3.16g | 16% | |
| Vitamin C | 3mg | 12% | |
| Iron | 0.4mg | 5% | |
| Calcium | 116.4mg | 29% | |
* 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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