You are here

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

Rate It

Your rating: None
4.23611
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 586 Calories from Fat 462

% Daily Value*

Total Fat 52 g79.4%

Saturated Fat 8.9 g44.3%

Trans Fat 0 g

Cholesterol 68.7 mg22.9%

Sodium 692.4 mg28.9%

Total Carbohydrates 22 g7.3%

Dietary Fiber 4.1 g16.4%

Sugars 14.9 g

Protein 11 g22%

Vitamin A 13% Vitamin C 58.7%

Calcium 33.1% Iron 12.8%

*Based on a 2000 Calorie diet

0 Comments

Zucchini Curry Dip Recipe