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Middle Eastern Zucchini Dip

July/August 2013

Your rating: None Average: 3.2 (23 votes)

This creamy and tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.


Middle Eastern Zucchini Dip   Recipe

Makes: About 1 1/2 cups

Serving Size: 1/4 cup

Active Time:

Total Time:

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 medium zucchini, diced
  • 2 cloves garlic, chopped
  • 1/2 cup low-fat or nonfat plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. Heat oil in a large skillet over medium heat. Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to a food processor or blender; let cool for 5 minutes. Add yogurt, lemon juice, mint, salt and pepper. Puree until smooth.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day; stir before serving.

Nutrition

Per 1/4 cup: 69 calories; 5 g fat (1 g sat, 4 g mono); 1 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 3 g protein; 1 g fiber; 109 mg sodium; 190 mg potassium.

Nutrition Bonus: Vitamin C (23% value).

Carbohydrate Servings: 0

Exchanges: 1 fat, 1/2 vegetable


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