Name: Middle Eastern Zucchini Dip
Total time: 25 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium zucchini, diced; 2 cloves garlic, chopped; ½ cup low-fat or nonfat plain Greek yogurt; 2 tablespoons lemon juice; 2 tablespoons chopped fresh mint; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper

This ad will not print with your recipe

Print Options

Font Size

Change font size

Include:

Images

Tips

Nutrition

Ingredients

2 tablespoons extra-virgin olive oil
2 medium zucchini, diced
2 cloves garlic, chopped
½ cup low-fat or nonfat plain Greek yogurt
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Directions

Step 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.

Advertisement

Tips

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

Nutrition Facts

Serving Size:

1/4 cup

Per Serving:

69 calories; protein 2.5g; carbohydrates 3.7g; dietary fiber 0.8g; sugars 2.3g; fat 5.3g; saturated fat 1g; cholesterol 1.3mg; vitamin a iu 216.9IU; vitamin c 14.2mg; folate 18.7mcg; calcium 29.3mg; iron 0.5mg; magnesium 13.7mg; potassium 189.8mg; sodium 109.2mg.

Exchanges:

1 fat, 1/2 vegetable

This ad will not print with your recipe

Ads will not print with your recipe Advertisement

this link is to an external site that may or may not meet accessibility guidelines.

10 Food Trends That Will Be Everywhere This Summer

22 Vegetarian Lunches You Can Make in 10 Minutes

What Is Taperakia? For These Greek Moms, Sending Meals to Their Kids is an Act of Love

Print Options

Ingredients

Directions

Tips

Nutrition Facts

Account

Account

Middle Eastern Zucchini Dip

Print Options

Ingredients

Directions

Tips

Nutrition Facts