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Zucchini Curry Dip

Western.Chefs's picture
Ingredients
  Shredded unpeeled zucchini 1 1⁄2 Cup (24 tbs) (About 2 Medium Sized)
  Unflavored yogurt 1 Cup (16 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Grated onion 1 1⁄2 Tablespoon
  Garlic salt/Plain salt To Taste
  Curry powder 1 Teaspoon
Directions

Shred enough tender young zucchini to make 1 1/2 cups.
Put into a strainer and press out excess moisture.
You should end up with 1 cup of pressed zucchini.
Combine with remaining ingredients.
Cover and chill several hours to mellow flavors.
Serve with chips or vegetable sticks.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Quick

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