Creamy Zucchini Dip

dip, zucchini, appetizer, recipe

2015 Kids Recipe Challenge winning recipe: Honourable mention!

Jake, from Thornhill, thinks this recipe is delicious. This vegetable dip is perfect to serve up with crunchy vegetables. Fill celery with this dip to serve as a fun boat idea for the kids. Whether you serve with whole grain crackers or pita crisps, this dip will be a great snack for the family.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Makes: 1 cup (250 mL)

Tips

Serve the dip with your own fajita chips. Cut 8 small whole wheat flour tortillas into 6 wedges each. Place on large baking sheet and spray lightly with cooking spray. Sprinkle with 1/4 tsp (1 mL) salt and bake in preheated 350°F (180°C) oven for about 10 minutes or until golden and crisp.

Ingredients
Extra virgin olive oil	2 tsp (10 mL)
Zucchini, diced	1
Cloves garlic, minced	2
Dried oregano leaves and salt	¼ tsp (1 mL) each
Fresh lemon juice	½ tsp (2 mL)
Worcestershire sauce	¼ tsp (1 mL)
Light cream cheese	½ cup (125 mL)
Plain yogurt	3 tbsp (45 mL)

Directions

In a nonstick skillet heat oil over medium high heat and cook zucchini, garlic, oregano and salt for about 5 minutes or until golden.
Remove from heat and stir in lemon juice and Worcestershire sauce.
In a bowl, mash together cream cheese and yogurt.
Add zucchini mixture and stir until well combined and creamy.