Dill-zucchini dip (recipe)
| Dill-zucchini dip (recipe) | |
|---|---|
| Name | Dill-zucchini dip |
| Ingredients | Zucchini • Olive oil • Onions • Garlic cloves • Yogurt • Lemon juice • Apple cider vinegar • Dill • Red pepper flakes |
| Cooktime (in hours) | 0.083333333 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.25 |
| Keto friendliness | Keto friendly |
| Calories | 68.3 |
| Fat | 5.4 |
| Protein | 1.6 |
| Carbohydrate | 4.2 |
| Fiber | 0.8 |
| Net carbohydrates | 3.4 |
| Sugar | 2.9 |
| Saturated fat | 1.1 |
| Cholesterol (mg) | 2.6 |
| Sodium | 15.3 |
| Servings | 6 |
| Yield | 2 1/2 cups |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Dill-zucchini dip (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Dill-zucchini dip (recipe) image(external)
Recipe instructions
- Place oil, grated zucchini, garlic, onion, and red pepper flakes in pan over medium heat and cook, stirring occasionally. Remove from heat and let cool.
- Add cooled mixture into blender. To this add yogurt, lemon/vinegar, dill, salt and pepper. Puree until very smooth, scraping down the sides occasionally. Refrigerate.
- You can use larger zucchini as well but be sure to seed them.
Food tags
Easy
Dill-zucchini dip (recipe) details
Time:
Prep Time in Hours and Mins:15M
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Contributors: Prab R. Tumpati, MD
