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Lemon Zucchini Dip Recipe


Lemons are packed with vitamin c.
Tahini is made from sesame paste. Sesame is an excellent source of copper, manganese and the amino acid methionine.
Tomotos are a good source of vitamin c.
Lemon Zucchini Dip

2 small zucchini (about 2 cups)
2 Tbsp tahini*
1/2 bunch parsley, leaves only, chopped (about 1/4 cup)
1 garlic clove, peeled
1 large lemon, zested and juiced (about 2 Tbsp juice)
1/4 tsp celery seed
1/4 tsp cumin
1/4 tsp chili powder
1 Tbsp sun-dried tomato paste**
1/4-1/2 cup water, depending on the thickness you desire

* Tahini is sesame paste, can be found in the Mediterranean section of most supermarkets. Along with any additional spices you wish to add.
** Or 1 sun-dried tomato soaked in one tablespoon hot water.

Puree all ingredients in a food processor until smooth or favored thickness. Cover and chill in a tightly sealed container. This will keep for one week in a refrigerator.

Tips
This sauce has many uses. It can be spread on your favorite bread, crackers or on vegetables. You can use this instead of salsa on cooked meats.
Look for young, small zucchini; they work best for this recipe. Large zucchini are fibrous and really only suitable for baked goods.

Servings: 8
Serving Size: 1/4 cup
Nutrition per Serving: 37.9 Calories, 2.4g Total Fat, 0mg Cholesterol, 43.8mg Sodium, 3.7g Total Carbs, 1.3g Dietary Fiber, 1.1g Sugars, 1.3g Protein
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Content copyright © 2015 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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