 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
2 medium zucchini, trimmed, grated |
1/2 teaspoon salt |
1 cup plain yogurt |
3/4 cup sour cream |
2 tablespoons olive oil |
1 tablespoon white wine vinegar |
1/4 cup chopped fresh cilantro |
2 large garlic cloves, minced |
1 teaspoon ground cumin |
generous pinch of cayenne pepper |
assorted crudités pita bread, cut into triangles |
Directions:
1. 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.
2. 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.)
3. Transfer dip to serving bowl. Serve with crudités and pita bread.
|
|