Talley Farms Fresh Harvest


Zucchini-Cilantro Dip

From Bon Appetit


2 medium zucchini, timed, grated
1⁄2 teaspoon salt
1 cup plain yogurt
3/3 cup sour cream
2 tablespoons olive oil
1 tablespoon white wine vinegar
1⁄4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 teaspoon ground cumin
Generous pinch of cayenne pepper


Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse. Drain well. Using kitchen towel,
squeeze as much water from zucchini as possible.
 Whisk 1 cup yogurt, 3⁄4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well
blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper.
 Cover dip and refrigerate at least 2 hours to blend flavors.
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