Zucchini Dip
By: Melissa Peterman
Published: Thursday, December 10, 2009 - 2:17am

Ingredients




1 1/2 cups Shredded Zucchini
1 cup Plain Yogurt
2 tablespoons Parmesan Cheese
1 teaspoon Lemon Juice
1/2 teaspoon Minced Garlic
1/2 teaspoon Crushed Basil
1/4 teaspoon Salt

Preparation

1 Shred one and a half cups of zucchini. Put zucchini in strainer and remove all moisture. You should end up with one cup pressed zucchini. Combine remaining ingredients. Add zucchini. Cover and chill overnight. Serve with crudites or crackers.

About


From Cajun Recipes

Comments:
Megan

Not sure why this recipe would be tagged 'vegan'. 'Vegetarian' perhaps, but with the yogurt and parm cheese this is definitely not a vegan recipe.
Barnaby Dorfman

Vegan tag removed! Thanks.