Ingredients
- 2 medium zucchini, trimmed, grated
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 3/4 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
- Assorted crudités Pita bread, cut into triangles
Directions
- Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. 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 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.)
- Transfer dip to serving bowl. Serve with crudités and pita bread.
