Guest guest Posted September 17, 2001 Report Share Posted September 17, 2001 * Exported from MasterCook * Zucchini Onion Dip Recipe By :Island Cookbook by Barbara Sherman Stetson Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 1/2 cup chopped onion 1 garlic clove -- halved 2 cups chopped zucchini 1 teaspoon salt dash pepper dash lemon juice 1/2 cup plain low-fat yogurt Put oil, onion, garlic and zucchini in a 1-quart microwave proof bowl. Cover with vented plastic wrap. Heat at High (100%) power for 4 to 5 minutes, stirring once. Add salt, pepper and lemon juice. Process with steel blade in food processor until pureed. Pour into serving bowl; stir in yogurt. Serve at room temperature or chilled with crackers. Or use as bread spread. Source: The Island Cookbook: Includes Rhode Island, Black Island, Newport, Jamestown, Prudence; Martha's Vineyard; Nantucket, by Barbara Sherman Stetson (1993 Favorite Recipes ISBN 0871973707) - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; 1g Fat (43.1% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 279mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. NOTES : This simple and easy recipe for the microwave comes from Millie Delahunty, who has a microwave cooking school in the New York area. Nutr. Assoc. : 0 0 0 0 0 0 0 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ ---[ kitpath Things Mastercook and tested recipes http://home.earthlink.net/~kitpath/ Scan-guage: Oven-Slewed Chicken end YegeLobles]--- Quote Link to comment Share on other sites More sharing options...
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