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.