Zucchini-Yogurt Dip
Post date
Wednesday, November 20, 2013 - 15:31
Source of Recipe
The Boston Globe, NOVEMBER 19, 2013
Serves/Makes/Yields
Makes about 4 cups or enough to serve 14 as a dip
Recipe Description
Serve this sauteed zucchini, turmeric, and yogurt dip as an appetizer with toasted pita or flatbread or as a sauce with kebabs.
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium onion, chopped
2 medium zucchini, coarsely grated
1 tablespoon ground turmeric
Salt and pepper, to taste
2 cloves garlic, peeled
2⅓ tablespoons dried mint or ¼ cup finely chopped fresh mint leaves
3 cups (24 ounces) low-fat or nonfat plain Greek yogurt
Preparation
- In a large skillet over medium heat, heat the oil.
- When it is hot, add the butter.
- Cook the onion, stirring often, for 8 minutes or until softened.
- Add the zucchini, turn the heat to medium-high, and cook, stirring often, for 10 minutes or until the zucchini is cooked and the liquid evaporates.
- Stir in the turmeric, salt, and pepper and cook 1 minute more.
- Remove from the heat.
- Using a garlic crusher, crush the garlic over the skillet, squeezing hard to release the juices and pulp.
- Stir in the mint; cool.
- Stir in the yogurt and taste for seasoning.
- Add more salt and pepper, if you like.
- Transfer to a covered container, and refrigerate for at least 2 hours.
Nutrition Information
None Available.
Type of Cuisine
Type of Meal