Zucchini Curry Dip
|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|
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.
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