Lemon Zucchini Dip
Introduction
This dip is great for a midday snack alongside vegetables or whole-grain crackers or as a cold sauce for sandwiches.
Ingredients
2 small zucchini (about 2 cups)
2 tablespoons tahini*
1/2 bunch parsley, leaves only, chopped (about 1/4 cup)
1 garlic clove, peeled
1 large lemon, zested and juiced (about 2 tablespoons juice)
1/4 teaspoon celery seed
1 tablespoon sun-dried tomato paste**
1/4-1/2 cup water, depending on the thickness you desire
* Tahini is sesame paste, found in the Mediterranean section of most supermarkets.
** Or 1 sun-dried tomato soaked in one tablespoon hot water.
2 tablespoons tahini*
1/2 bunch parsley, leaves only, chopped (about 1/4 cup)
1 garlic clove, peeled
1 large lemon, zested and juiced (about 2 tablespoons juice)
1/4 teaspoon celery seed
1 tablespoon sun-dried tomato paste**
1/4-1/2 cup water, depending on the thickness you desire
* Tahini is sesame paste, found in the Mediterranean section of most supermarkets.
** Or 1 sun-dried tomato soaked in one tablespoon hot water.
Directions
Puree all ingredients in a food processor until smooth. Cover and chill. Will keep for one week in refrigerator.
Makes 8 servings (1/4 cup each)
Makes 8 servings (1/4 cup each)
Number of Servings: 8