Dill-Zucchini Dip

Name: Dill-Zucchini Dip
Yield: 4 servings
Ingredients: 2 medium zucchini, grated; 2 tablespoons olive oil; 3 tablespoons onions, chopped; 2 garlic cloves, chopped; 1/2 cup yogurt, plain; 2 tablespoons lemon juice or 2 tablespoons apple cider vinegar; 2 tablespoons dill, dried; 1/4 teaspoon both salt & pepper; 1 pinch red pepper flakes

Vegetarian Dairy

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Ingredients

2 medium zucchini, grated ⓘ
2 tablespoons olive oil ⓘ
3 tablespoons onions, chopped ⓘ
2 garlic cloves, chopped ⓘ
1/2 cup yogurt, plain ⓘ
2 tablespoons lemon juice or 2 tablespoons apple cider vinegar ⓘ
2 tablespoons dill, dried ⓘ
1/4 teaspoon both salt & pepper ⓘ
1 pinch red pepper flakes ⓘ

Instructions

Place oil, grated zucchini, garlic, onion, and red pepper flakes in pan over medium heat and cook, stirring occasionally. Remove from heat and let cool.
Add cooled mixture into blender. To this add yogurt, lemon/vinegar, dill, salt and pepper. Puree until very smooth, scraping down the sides occasionally. Refrigerate.
** You can use larger zucchini as well but be sure to seed them.

Nutrition & Diet Analysis (per serving)

433 kcal 22% DV

Protein Fat Carbs

Macronutrients

Protein 5.5g 11% DV

Total Fat 33.2g 43% DV

Carbs 30.1g 11% DV

Fiber 2.8g 10% DV

Sugar 8g 16% DV

Electrolytes

Sodium 9977.8mg 100% DV

Potassium 474mg 10% DV

Cholesterol 0.3mg

Vitamins & Minerals

Vitamin A 141.5mcg 16% DV

Vitamin C 58.1mg 65% DV

Vitamin D 0.1mcg

Calcium 102.5mg 8% DV

Iron 3.3mg 18% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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