Zucchini-Cilantro Dip Recipe

Zucchini-Cilantro Dip Recipe

Ingredients:

Pita bread; sliced into wedges
Crudites (assorted)
Cayenne pepper
1 tsp of cumin ground
2 cloves of garlic; diced
1/4 c of cilantro (fresh); chopped
1 Tbsp of vinegar (white wine)
2 Tbsps of olive oil
3/4 c of soured cream
1 c of yogurt (plain)
1/2 tsp of salt
2 pcs of zucchini; shredded

Instructions:

Dust shredded zucchini using salt then place in a colander. Set it aside for half an hour then drain off excess water. Rinse the zucchini then drain on kitchen towels.

Mix yogurt, soured cream olive oil, then one tablespoon of vinegar. Add to the zucchini, then add cumin, cilantro, cayenne and garlic. Season with pepper and salt.

Place dip in a container with cover then place in the fridge for two hours. Serve alongside pita and crudites.

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