Dill-Zucchini Dip

1. 1

   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.

2. 2

   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.

3. 3

   ** You can use larger zucchini as well but be sure to seed them.

* Per serving · 4 servings · Values may vary.

No additional tips available.